Tomato Mascarpone Pasta Sauce Food

TOMATO AND MASCAPONE SAUCE RECIPE

Steps:

• Heat up your olive oil in a non-stick pan.
• Crush the garlic and fry in the oil for around 40 seconds.
• Add a tin of chopped tomatoes.
• Cook the tomatoes and garlic until it begins to bubble.
• Add the Mascapone cheese and the chopped herbs.
• Stir through until hot again.
• Serve with pasta.

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.

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.

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.