Cherry Tomato and Mascarpone Sauce

8 servings

10 minutes

Cherry tomato and mascarpone sauce is a harmonious blend of sweet tomatoes, creamy cheese, and a hint of garlic spice. Its roots trace back to European cuisine, where the balance of flavors and textures is valued. Cherry tomatoes roasted to light caramelization give the sauce a rich flavor, while white dry wine adds exquisite fruity notes. Mascarpone makes the texture velvety, softening the acidity of the tomatoes. This sauce pairs perfectly with pasta, meat, or as a dip for fresh bread. Its softness and richness make the dish cozy yet elegant.

Energy value per serving

• Calories: 150.4
• Proteins: 1.8g
• Fats: 12.9g
• Carbohydrates: 5.1g

Ingredients

• Olive oil: 1 tbsp
• Cherry tomatoes: 200 g
• Onion: 1 head
• Garlic: 2 clove
• Sugar: 1 tsp
• Dry white wine: 100 ml
• Sea salt: to taste
• Mascarpone cheese: 200 g
• Ground black pepper: to taste

Cooking steps

1. In a deep skillet, heat olive oil over high heat. Add whole tomatoes and fry until their skins start to burst. Then add finely chopped onion and crushed garlic cloves, and slightly reduce the heat.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Cherry tomatoes: 200 g
   • Onion: 1 head
   • Garlic: 2 cloves

2. Fry for about five minutes until the onion is soft, then sprinkle the vegetables with sugar, pour in wine, and simmer until syrupy consistency.

   Required ingredients:

   • Sugar: 1 teaspoon
   • Dry white wine: 100 ml

3. Add mascarpone to the vegetables and gently swirl the pan to let the cheese absorb into the tomato liquid. Blend the contents of the pan with a hand blender, and season with salt and pepper to taste.

   Required ingredients:

   • Mascarpone cheese: 200 g
   • Sea salt:  to taste
   • Ground black pepper:  to taste