Sweet cherry tomatoes make a tasty sauce that is good with any pasta.
Recipe courtesy of "The Toddler Cookbook" by Annabel Karmel, copyright 2008. Used by permission of Dorling Kindersley Children. All rights reserved.
|3 tbsp (30 g) chopped shallot (1 big shallot)||2 tbsp olive oil|
|1 garlic clove||1 tbsp tomato ketchup|
|1 tbsp tomato paste||2-3 tbsp (50 g) mascarpone|
|1/3 cup (100 g) tomato sauce||fresh basil leaves (4-5 big leaves)|
|2 cups (300 g) cherry tomatoes|
Dice the shallot, crush the garlic, and measure out the tomato paste and tomato sauce.
Wash the tomatoes. Then cut in half lengthwise and place on a cookie sheet lined with parchment.
Drizzle 1 tbsp of the olive oil over the tomatoes. Then sprinkle with 1/4 tsp salt. Now they are ready to roast.
Cook the shallot gently in the remaining oil for 8 minutes, or until soft. Stir in the garlic and cook for another minute. Add tomato ketchup, paste, sauce, and roasted tomatoes. Bring to a simmer and cook for 10 minutes. Blend before you strain.
Strain the mixture over a bowl to remove the seeds and skins. You will need to press it through the strainer with a spoon.
Stir the mascarpone into the sauce. Chop and stir in the basil leaves. You may want to add a little black pepper.
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