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. More Italian Recipes

Total Time:
15 mins
1 1/4 cups


  • 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


  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.

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