Tomato And Mascapone Sauce Food

TOMATO MASCARPONE SAUCE

Steps:

• Place all the ingredients in a small saucepan and gently heat.
• Stir until the tomato paste is combined. Season to taste.
• Serve warm and store in a sealed container in the fridge.

TOMATO & MASCARPONE PASTA BAKE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Place the tomatoes, cut-side up, in a roasting dish and drizzle with the vinegar, oregano and some seasoning. Roast for 1 hr until soft.
• Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the stock. Simmer for 5 mins, then add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
• Meanwhile, cook the pasta following pack instructions, drain and set aside in a colander. Heat grill to High. Season the sauce and stir in the basil and pasta. Mix, then tip into an ovenproof dish and cover with the cheese. Grill for a few mins until golden and bubbling.

SPICY CREAMY TOMATO SAUCE

Steps:

• Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.

MASCARPONE CREAM SAUCE

Steps:

• Melt butter in a suce pan over medium heat.
• Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted.
• Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added).
• Stir in the nutmeg.
• If needed, adjust the sauce's thickness with heavy cream.
• Season to taste with pepper.

TOMATO MASCARPONE SAUCE

Steps:

• Chop the bacon up and brown/crisp it in a saucepan with olive oil. Once crisp, deglaze pan with balsamic vinegar and stir all together and salt and pepper to taste. Add tomatoes and garlic powder and cover pot, simmering over low heat and stirring occasionally for 30 minutes.
• Add basil and mascarpone cheese and fold everything together gently, allowing the cheese to melt thoroughly. Keep on low heat, stirring occasionally, for another 10 minutes.
• Serve over pasta or meat. We have even mixed this with diced cooked potatoes.

TOMATO AND MASCARPONE PASTA BAKE

Steps:

• Heat the oven to 400°F Place the tomatoes, cut side up, in a roasting dish and drizzle with the vinegar, oregano and some salt and pepper. Roast for 1 hour until soft.
• Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the broth. Simmer for 5 mins, the add the mascarpone. Remove from the heat and blitz with a hand blender until smooth.
• Meanwhile cook the pasta following pack instructions, drain and set aside in a colander. Heat the broiler to high. Season the sauce and stir in the basil and pasta. Mix and then tip into an oven proof dish and cover with the cover with the cheese. Broil for a few mins until golden and bubbling. Serve.

PASTA WITH A CHERRY TOMATO AND MASCARPONE SAUCE

Steps:

• Heat the olive oil in a non-stick skillet, over a medium heat.
• Add the garlic and cook for 1 minute.
• Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
• When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
• Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
• After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
• If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
• Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.