We had some mascarpone cheese in the refrigerator that needed to get used up. I bought it with the intention of making tiramisu, but that never happened, so I started looking for some savory recipes to use the cheese in. I came across a couple of recipes that ultimately led to this amazingly flavorful recipe, created by yours truly. The Muir Glen fire roasted tomatoes are excellent and really do have a roasted flavor, and this rustic sauce was a crowd pleaser by young and not so young! We served this sauce over homemade spinach pasta, and the entire meal was excellent!
- Olive oil
- 4 garlic cloves, minced
- 4 14 oz. cans of diced Muir Glen Fire Roasted Tomatoes
- 1 9 oz. container of mascarpone cheese (start with half the container and add more if you want it creamier)
- Salt and Pepper to taste
- Basil, chiffonade
- Heat oil over medium high heat. Add garlic and saute for just a couple of minutes.
- Add the 4 cans of tomatoes, juice and all, and use a potato masher to mash some of the tomatoes. Bring the sauce to a boil and simmer uncovered for 20-30 minutes. The longer the simmer, the thicker the sauce gets, but if you don’t have the time, it will still be delicious. Adjust seasoning with salt and pepper (I didn’t have to, but that will be based in your tastes and the tomatoes you use.)
Remove sauce from heat, and stir in 1/2 of the mascarpone, and combine to melt. Taste, and if you want the sauce creamier, add more cheese.
- Mix 1/2 of the basil into the sauce.
- Serve sauce over pasta of your choice and sprinkle with the remaining basil.
Creamy Fire Roasted Tomato Sauce: