This was a super-easy and quick recipe - perfect for a weeknight. It would make a wonderful appearance to serve at a family function.
Overall, it was quite tasty and enjoyed by my family. It is quite rich, so eat it in moderation.
The only thing I could say should be changed is that the tomatoes should cook down more than 10 minutes to burn-off some of the acid -
more like 20-30 minutes before adding the cheese and cream.
Since my family prefers something with a little more 'kick', next time I would consider adding a few more spices such as an extra clove
or two of garlic, a dash of oregano, some fresh cracked pepper, and a few sprigs of fresh basil - especially to garnish before serving!
And possibly add about an extra 1/2 cup to 1 cup of grated romano or parmesan cheese to thicken the rue.
Otherwise - it was great!!
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This was a super-easy and quick recipe - perfect for a weeknight. It would make a wonderful...