Alla Arrabbiata Sauce with Fresh Tomatoes
From:	Cindy, Maine, USA
Comments:	Preparation time: 20 minutes Cooking time: 10 minutes For an even spicier sauce, mix minced Jalapeno or Serrano pepper directly in butter, along with onion, garlic and bacon. If you do not have time to peel and seed fresh tomatoes, use canned tomatoes. If desired, prepare more sauce, and freeze it. Use this sauce to coat stuffed ravioli pasta, cannelloni pasta or pizza crust, for lasagna, meat loaves... Will keep for up to 5 days, refrigerated; up to 2 months, frozen.
Servings:	Approximately 2 cups [500 mL]

4 to 5 very well ripe tomatoes, diced Hot, boiling water 1 tablespoon [15 g] butter 1 small onion, finely chopped 1/4 pound [113 g] bacon slices, chopped 1 garlic clove, finely minced 1 Jalapeno or Serrano pepper, finely minced 1/4 cup [60 g] grated Parmesan cheese

Soak tomatoes into hot, boiling water for 10 to 15 seconds. Rinse tomatoes under cold running water; peel tomatoes. If desired, seed and drain excess juice from tomatoes. Dice tomatoes. Into a casserole, melt butter. Cook chopped onion, chopped bacon and minced garlic clove. Mix in tomato dices and finely minced Jalapeno or Serrano pepper. Simmer for approximately 5 minutes, over medium heat. Mix in grated Parmesan cheese. Cook until thickened.