Chop the tomatoes into tiny dice and set aside in a bowl with their juice. Heat the olive oil and gently fry the minced garlic for five minutes, just until it colours slightly. Add the balsamic vinegar and cook for a further two minutes. Add the chopped tomatoes and their juice, finely chopped spanish onion, roughly chopped basil leaves and salt and pepper to taste. Heat through briefly just until tomatoes are hot to touch. Stir through very hot pasta and serve immediately with parsley and parmigiano sprinkled on the top. VARIATION: The above sauce can be made easily into a delicious Napoli sauce. Follow the same instructions as above, adding the onion with the garlic and cooking for five minutes until coloured. When tomatoes are added, cook for 10 - 15 minutes until the tomatoes have reduced considerably. When the tomatoes are soft, add the basil leaves and salt and pepper to taste. Serve over hot pasta, garnished with parmigiano and parsley. I like to add 2 tablespoons of tomato paste at the same time as the chopped tomatoes, for extra flavour. Remember that the cooked sauce will make much less quantity than the fresh tomato sauce. Simply double the quantities if a larger amount is needed. Per serving: 493 Calories (kcal); 54g Total Fat; (96% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.