This is a recipe i just created a few days ago. I served it with a side salad of mesculin greens with a balsamic vinaigrette.
The last of summer's bounty, sun-ripened tomatoes are absolutely divine. With options for vegetarians and meat-eaters alike, this recipe is a surefire crowd-pleaser.
This dish can be served with or without the basic Tomato Sauce. If one chooses to have it with tomatoe sauce it is best to make the sauce first so that as the sauce cooks and becomes flavourful the rest of the recipe can be prepared. Sauce can be made in advanced to save time and so flavours have a chance to blend, making the sauce tastier. I like to make it a day in advance or even have it ready in the freezer for other pasta dishes.
This recipe forms a concentrate for the soup which can be stored in the refrigerator.
