1/4 cup shallots
1 tbs olive oil
2 pinches of pepper
2 pinches of salt
Saute until tan then add:
8 oz cream
8 oz tomato sauce
Boil until reduced 2/3 of the way then add
3 drops vanilla
2 cups fresh diced tomato
3-4 diced basil leaves
Handful coarsely chopped spinach
1 tbs butter
*Taste
Top with Parmesan cheese
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