Cherry Tomato Sauce

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.

Cherry Tomato Sauce

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    Ingredients

    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

    directions

    Prep: 50 min Total: 60 min
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    • 1

      Dice the shallot, crush the garlic, and measure out the tomato paste and tomato sauce.

    • 2

      Wash the tomatoes. Then cut in half lengthwise and place on a cookie sheet lined with parchment.

    • 3

      Drizzle 1 tbsp of the olive oil over the tomatoes. Then sprinkle with 1/4 tsp salt. Now they are ready to roast.

    • 4

      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.

    • 5

      Strain the mixture over a bowl to remove the seeds and skins. You will need to press it through the strainer with a spoon.

    • 6

      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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