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Creamy Tomato-Basil Sauce

  • SERVINGS: 1 1/4 cups
  • FAST

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.

  1. 2 tablespoons extra-virgin olive oil
  2. 1 garlic clove, chopped
  3. 1 cup grape tomatoes, halved
  4. 3/4 cup mascarpone
  5. Salt and freshly ground pepper
  6. 1 teaspoon sherry vinegar
  7. 2 tablespoons finely shredded basil leaves
  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.
Notes Other Cheese Choices: Crème fraîche or unsweetened Devon cream. Serve With Pasta or risotto, broiled chicken, polenta, veal cutlets or roasted vegetables.