Tomato Mascarpone 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 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 AND MASCARPONE PASTA BAKE

Steps:

• Preheat the oven to 350 °F (180 °C)
• Grease an oven dish with oil
• Bring a pan of water to the boil and shake the macaroni in it. Cook it according to the instructions on the package until it is al dente.
• Drain in a colander.
• Pour some oil into the skillet and fry the onion until they're glassy.
• Add the ground beef and brown it.
• Add the tomato puree and fry for 2 minutes until it no longer smells sour.
• Now put the vegetables in the pan and bake everything while you keep stirring, about 5 minutes.
• Pour the passata, the mascarpone, and the sugar into the pan and stir well.
• Also, add half of the grated cheese, mix everything well and let it simmer for 5 minutes.
• Taste and season with salt, pepper, and Italian herbs.
• Turn off the heat and mix the macaroni with the vegetable beef sauce.
• Put everything in the baking dish.
• Sprinkle the rest of the grated cheese over the oven dish.
• Place the casserole in the oven for 15 minutes so that the cheese melts. Optional: Garnish with fresh basil

TOMATO MASCARPONE PASTA SAUCE

Steps:

• Pour a good glug of olive oil into a large saucepan on a medium high heat. Add the chopped onion and cook until soft and translucent. Add the garlic, salt and pepper and cook for just one more minute.
• Add the chopped tomatoes, basil and oregano to the pan and simmer on a lower heat for around 30 minutes, or until the sauce has thickened nicely.
• Add both cheeses and stir well until melted. Season to taste.
• If a smooth sauce is required, now pour the sauce into a food processor or blender and pulse until the desired consistency is achieved.

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.

15 MINUTE TOMATO AND MASCARPONE PASTA

Steps:

• Boil the pasta in plenty of water until cooked al dente, then drain.
• While the pasta is cooking, heat a dash of oil in a large frying pan, and add the diced tomatoes and garlic. Cook over a medium heat for 5 minutes, until they've cooked right down to create a chunky tomato sauce.
• Add the mixed herbs, salt and pepper, and sugar (if using). Finally add the chopped basil and mascarpone cheese, and stir until the cheese has melted. It will create a creamy, glossy sauce.
• Transfer the drained pasta to the pan with the sauce, and mix well. Serve topped with parmesan-style cheese, if desired.

MASCARPONE SAUCE

Steps:

• Cook fettuccine according to package directions.
• Sauté the garlic in olive oil in a large skillet or sauce pan. Add butter to the pan.
• Add the crushed tomatoes and bring to a light boil. Lower the heat and let simmer for about 5 minutes.
• Add the fresh basil and stir in the Mascarpone Cheese
• salt and pepper to taste
• When the sauce returns to a boil, it is ready to serve over hot pasta.

EASY PASTA WITH TOMATO MASCAPONE SAUCE AND SCALLOPS

Steps:

• Boil water and cook linguini to package directions.
• Dry scallops very well with a paper towel. Season with salt and pepper. In a large skillet, drizzle with olive oil and saute scallops until just opaque, about 2 minutes.Remove scallops to a plate.
• In the same skillet, add garlic, red pepper flakes and dried oregano. Saute for a few more minutes.
• Add tomato puree, fresh oregano, salt and pepper, Parmesan cheese and stir in mascapone cheese. Cook for a few minutes.
• When pasta is done, use tongs or ladle to directly take from water into sauce, tossing the sauce and pasta together. You may want to add 1/2 c of pasta water as well. Add scallops and toss to coast. Taste for seasonings.

FUSILLI PASTA WITH TOMATO AND MASCARPONE SAUCE

Steps:

• Cook fusilli pasta in a large pot of boiling water, with a pinch of salt, for about 10 minutes or until the pasta is al dente. Meanwhile, in a saucepan, heat olive oil over medium heat and gently saute onions with garlic until very soft. Place tin chopped tomatoes, in a large jug and blitz them with a hand blender until smooth. Pour tomatoes into the saucepan and gently bring to the boil. Remove saucepan from the heat and gently stir in mascarpone cheese, seasoning to the taste with freshly ground black pepper and salt. Drain the fusilli pasta using a colander and place straight away into the large bowl. Stir through the tomato and mascarpone cheese sauce, when pasta is well-coated divide into portions. Sprinkle over finely diced black and green olives, parmesan shavings. Finish with fresh basil leaves and serve straight away.

13 BEST WAYS TO USE SAVORY MASCARPONE

Steps:

• Choose one or more options from our list of 13 savory mascarpone recipes here!
• Create your new favorite dish.
• Pat yourself on the back for making something amazing at home!
• Share and comment! Did you make any tweaks so it's all your own?

VEGETARIAN ONE POT PASTA WITH TOMATO MASCARPONE SAUCE

Steps:

• In a Dutch oven or large pot, heat olive oil over medium-low heat. Add onions and sauté until translucent, about 5-6 minutes. Add garlic and oregano, and cook for an additional minute.
• Add tomatoes, zucchini, tomato paste, salt, and pepper, and stir to combine. Cook for another 4-5 minutes.
• Pour boiling water and rotini into the pot. Give it a stir and simmer for 10-12 minutes. You may need to adjust the heat to low if it reaches a rapid boil and starts to splatter. Remove from heat.
• Add mascarpone and basil and stir thoroughly. If mixture is too thick, add an additional tablespoon or two of hot water. Garnish with additional basil. Serve immediately.

MANDY'S TOMATO, BASIL, MASCARPONE SAUCE

Steps:

• Melt the mascarpone cheese over a gentle heat and add the tomato and basil. Simmer gently for a few minutes until the tomato is cooked. You could add a little cream to the sauce if you don't want quite such a rich sauce. Also add a bit of butter if you wish.

15 MINUTE TOMATO AND MASCARPONE PASTA SAUCE

Steps:

• Put the tagliatelle in a large pot of salted boiling water and cook according to package instructions.
• While the pasta is cooking heat the olive oil in a large frying pan, then add finely diced onion and cook for 5 minutes over low heat, then add minced garlic and stir briefly, deglaze the pan with the white wine and let it simmer for 5 minutes until the wine is reduced.
• Add the tomato passata, dried basil and salt, stir to combine and let it simmer for 10 minutes.
• Add the mascarpone and stir let it simmer over low heat until the pasta is ready. Then stir in the hard cheese.
• Drain the pasta and add to the sauce, toss gently until the pasta is coated with the sauce.
• Serve with some freshly grated Parmesan cheese if desired.