Tricolor Tomato Fettuccine

Name: Tricolor Tomato Fettuccine
Yield: Makes 4 Servings
Ingredients: 2/3 cup olive oil, divided; 6 large shallots, thinly sliced; 4 large garlic cloves, thinly sliced; 4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups); 1/2 cup thinly sliced fresh basil; 2 tablespoons chopped fresh oregano; 12 ounces fettuccine; 2 ounces shaved Parmesan cheese

By Jill Silverman HoughPhotographer Brian Leatart

June 30, 2004

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Recipe notes