Creamy Tomato-Basil Sauce

Name: Creamy Tomato-Basil Sauce
Total time: 15 min
Yield: 1
Ingredients: 2 tbsp. extra-virgin olive oil; 1 garlic clove; 1 c. grape tomatoes; 3/4 c. mascarpone; Salt and freshly ground pepper; 1 tsp. sherry vinegar; 2 tbsp. finely shredded basil leaves

Published: Sep 3, 2008

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Yields:

Total Time:

15 mins

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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. Recipe By: Grace Parisi Servings: 1 1/4 cups

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Ingredients

2 Tbsp. extra-virgin olive oil
1 garlic clove
1 cup grape tomatoes
3/4 cup mascarpone
Salt and freshly ground pepper
1 tsp. sherry vinegar
2 Tbsp. finely shredded basil leaves

Directions

1. Step 1Heat 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.
2. Step 2Serve With: Pasta or risotto, broiled chicken, polenta, veal cutlets or roasted vegetables.
3. Step 3Other Cheese Choices : Crème fraîche or unsweetened Devon cream.