Tomato Pesto Sauce with Fettuccine

4 Ontario greenhouse tomatoes, chopped
1 Cup fresh basil
1/4 Cup chopped onion
2 Cloves garlic, crushed
1 Cup parmesan cheese
1/2 Cup pine nuts or slivered almonds
1/4 Cup olive oil
1/4 Tsp EACH salt and pepper
Pinch of cayenne pepper

• In a food processor or blender puree tomatoes, basil, onion and garlic until coarsely chopped. Add cheese, nuts, oil and seasoning. Process until smooth. Cover and refrigerate for up to 1 week.
• In a large pot of boiling, salted water cook fettuccine as per package directions. Drain well and return to pot. Toss with sauce and serve with cheese.