Creamy Tomato-Basil Sauce

Name: Creamy Tomato-Basil Sauce
Total time: 15 min
Yield: 1 1/4 cups
Ingredients: 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

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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. More Italian Recipes

By Grace Parisi

May 2006

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total:

15 mins

Yield:

1 1/4 cups

Ingredients

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

Directions

Step 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.

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Notes

Other Cheese Choices: Crème fraîche or unsweetened Devon cream.

Serve With

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

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Creamy Tomato-Basil Sauce

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Creamy Tomato-Basil Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Serve With

Reviews

All Reviews for Creamy Tomato-Basil Sauce