2 lbs fresh tomatoes (about 3 large, 2 mall/medium, and a few grape tomatoes), chopped 1 clove garlic, chopped 1/2 small sweet onion (I had two tiny red onions from our CSA that I used) 1 tablespoon olive oil 1 tablespoon lemon juice (or to taste) 1 teaspoon sugar 1 teaspoon salt Pinch red chili pepper flakes Fresh ground pepper, to taste 1/4 cup fresh basil leaves, finely chopped 1 lb gluten-free brown rice spaghetti, prepared Directions:
Heat olive oil in a large skillet over medium heat. Add garlic, onion and chopped tomatoes. Saute for two minutes. Add salt, sugar, pepper, red pepper flakes and lemon juice. Stir to combine and let saute for two more minutes. Add half of the basil leaves. Stir to combine. Taste for seasoning. Reduce heat to low and cover. Let simmer ever so gently for a few more minutes until pasta is cooked. Toss in the remaining basil just before serving.
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