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Tomato Boursin Sauce

Although not a GoodFood Magazine recipe, we felt that we simply HAD to share this sublime concoction with you! This sauce, made of fresh tomatoes, melted Boursin cheese, and fresh basil has been a ‘go-to’ stalwart in our kitchens for years. We toss it with large pasta (rigatoni, perhaps), spoon it over grilled pork chops, serve it alongside roast chicken, etc., etc. — the possibilities are nearly endless when the tomatoes are ripe for the plucking. Truth be told, we have been known to sidle right up to the skillet with a big spoon, a serving or two not even making it to the table! We urge you to give this sweet little recipe a try while fresh tomatoes and basil are so plentiful: we promise you will be quite appreciative to have this gem in your repertoire!

Tomato Boursin Sauce

1 large red onion, coarsely chopped
1 tbs. olive oil
8 large Roma tomatoes, cored and coarsely chopped
2 tbs. balsamic vinegar
5 oz. Boursin cheese (creamy cheese with garlic and herbs)
¼ cup chopped fresh basil

In a large skillet, cook the onions in the olive oil over low heat until they are soft and beginning to brown, about 20 minutes. Stir in the tomatoes and cook for another 5 minutes. Add the balsamic vinegar and season with salt and pepper. Continue to cook for about 15 minutes, or until the tomatoes begin to soften and break down. Add the Boursin and basil and stir to melt the cheese.

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