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Ingredients
  • 2-½lb very ripe vine-ripened tomatoes (~4 large tomatoes)
  • ¼ cup extra virgin olive oil
  • 1 shallot, chopped
  • 4 garlic cloves, pressed or minced
  • pinch of sugar
  • ¼ cup fresh basil leaves
  • 2 Tablespoons butter
  • ¾ teaspoon salt
  • freshly cracked pepper, to taste
  • 12oz gluten free spaghetti
  • freshly grated parmesan cheese, for serving (optional)
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