Fresh Yellow Tomato Sauce with a hint of OJ
6 yellow tomatoes , cored and seeded
1/3 cup olive oil
2 tablespoons garlic, chopped
!/2 medium onion, diced
1 tablespoon shallots, minced
2 oranges, juiced
1teaspoon sea or kosher salt
1 teaspoon black pepper
1/2 stick butter
16 spicy Thai basil leaves, roughly chopped
2 cups cooked pasta
1 tablespoon parmesan cheese, freshly grated
Wash the tomatoes, remove the core, cut them in half and remove the seeds by squeezing the tomatoes over the sink.
Cut them into rustic chunks and place them in a colander to drain.
Heat a skillet to medium high, add the olive oil, onions, garlic and shallots.
Saute until the onions become translucent.
Add the tomatoes, fresh orange juice, salt and pepper.
Add the Thai basil leaves and the half stick of butter.
Cook just until the tomatoes are warm and the butter has melted.
Place the cooked pasta in a serving dish and pour the tomato sauce over the top.
Finish with some fresh grated parmesan cheese and garnish with a sprig of basil.