Creamy Tomato-Basil Sauce

A soft, lush, cheeselike mascarpone adds a wonderful silkiness to this fast, fresh tomato-and-herb sauce. Avoid fresh cheeses like fromage blanc, lebneh and quark, which might be too tart to add to the already slightly tangy sauce.


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  • Total Time:
  • Servings: 1 1/4 cups

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  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, chopped
  • 1 cup grape tomatoes, halved
  • 3/4 cup mascarpone
  • Salt and freshly ground pepper
  • 1 teaspoon sherry vinegar
  • 2 tablespoons finely shredded basil leaves

How to make this recipe

  1. Heat the olive oil in a medium skillet. Add the garlic and tomatoes and cook over high heat, stirring, until the tomatoes are softened, about 5 minutes. Add the mascarpone and cook over moderately high heat, stirring, until piping hot. Season the sauce with salt and 1/2 teaspoon of pepper, stir in the vinegar and basil and serve.


Other Cheese Choices: Crème fraîche or unsweetened Devon cream.

Serve With

Pasta or risotto, broiled chicken, polenta, veal cutlets or roasted vegetables.

Contributed By Published May 2006

479632 recipes/creamy-tomato-basil-sauce 2013-12-06T23:22:08+00:00 Grace Parisi spring|summer|italian|sauces-and-condiments|fast|staff-favorite|vegetarian may-2006,tomato sauce,pasta sauce,Grace Parisi,italian food,tomato and basil sauce,creamy tomato sauce recipes,creamy-tomato-basil-sauce 479632

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