For the sauce: blanch tomatoes, discard seeds, and cut the pulp. Chop onion fine, and sauté until half-ready. Add tomatoes, stew, salt and pepper. Add the bouillon to the mixture, 7 ounces cheese and cook thoroughly. Stir in wine. Cut basil, reserving some for garnishing, and mix with the sauce.

Place the macaroni on the plates, working kind of nest, pour the sauce in the middle, sprinkle with the rest of grated cheese, and garnish with the basil.