A pesto sauce that doesn't suck

1. Cut each of the tomatoes in 4 pieces, lengthwise once and crosswise once, and dump the tomatoes and the pesto into a medium-size saucepan.
2. Saute the mushrooms in some olive oil and balsamic vinegar, but less than you would normally, for they'll cook down in the rest of the sauce.
3. Add the mushrooms to the pesto and tomatoes. Bring the heat up on this mixture, and stir it gently to avoid squashing the tomato pieces.
4. Bring the mixture to a boil, and wait for enough liquid to boil off to reach a consistency you like before letting it simmer down.
5. That wasn't so hard, now, was it? I tried this with some Roasted Garlic & Red Pepper Rotini which I boiled up concurrently with the rest of the sauce. This particular dinner also included some parmesan cheese for the pasta, and a little pain au levain to soak up excess juice. You'll probably want some sort of painfully acidic beverage like Coca-Cola or orange juice to cleanse the palate between micrograms of such a dinner. (Or maybe you won't, maybe I'm just on crack...)

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