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Ingredients

• 1-1/2 pounds  plum tomatoes, quartered
• 1 cup  packed fresh basil leaves, chopped, plus sprigs for garnish
• 1/3 cup  dry-packed sun-dried tomatoes, softened in warm water and chopped
• 1/4 cup  extra virgin olive oil
• 1   shallot, minced
•   Sea salt or kosher salt to taste
•   Freshly ground black pepper
• 8 ounces  mixed summer squash (green and yellow), ends trimmed
• 1   orange bell pepper, halved and seeded
• 8 ounces  soy or fresh mozzarella, diced
• 1 cup  chopped walnuts
•   Grated regular or soy Parmesan cheese for garnish, optional
• 6   basil sprigs for garnish, optional

Description

The Key To This Fresh Sauce Is Using The Reddest, Ripest, Sweetest Tomatoes. If They're A Little Acidic, Stir In A Teaspoon Or Two Of Pure Maple Syrup Or Honey.

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