Fettuccine With Lemon Basil Tomato Sauce

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1 pound beefsteak tomatoes, halved and coarsely grated

1/4 small Vidalia onion, grated

1/4 cup finely shredded lemon basil, plus sprigs for garnish

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1 small garlic clove, minced

1/2 tablespoon balsamic vinegar

1/2 teaspoon chopped thyme

Salt and freshly ground pepper

3/4 pound fettuccine

1 cup cherry tomatoes, halved

Freshly grated Parmesan cheese

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