1.5 C. Vermouth
2 C. Heavy Cream
1 Wedge Gorgonzola Cheese
3 Tomatoes Pealed, diced, drained
1.5 Tablespoons of Grated Parmesan Cheese
½ Teaspoon fresh ground black pepper
¼ Teaspoon Nutmeg
Pinch of Salt or just salt tomatoes
1) Peal tomatoes by scoring an X on the bottom and immersing it in boiling water for 20 seconds and then immersing it in cold water for 20 seconds. The skin will be easy to remove. Then dice and drain tomatoes.
2) Put Vermouth into a pot and boil until volume is reduced by half.
3) Add Heavy Cream, Tomatoes, Parmesan, Pepper, and nutmeg and bring to a boil.
4) Add Crumbled Gorgonzola lower heat and simmer for 5 minutes.
5) Pour hot over Pasta of your choice.