I love creamy tomato sauces/ gravies, be it in Indian gravy curries or Italian pasta sauces. Just the thought of how thick, luscious and yummy these gravies could be, will make me extremely hungry and smack my lips. Well to add to my hunger I remembered my husband telling about the thick tomato soup he had for lunch the other day.
I couldn’t think of anything else but the basket of ripe tomatoes I had on the counter until I got home. But I wasn’t sure how I was going to make it thick and luscious like I was imagining, then I saw the tub of mascarpone cheese in the fridge and the little bulb went on (no actually I remember watching Giada adding it to a lot of her dishes). After half an hour I was devouring the perfect creamy sauce with ravioli and it was just as I dreamed.
I used three types of tomatoes in the sauce to get the consistency I was looking for. Canned chopped tomatoes can be used instead of fresh ones.
Ripe tomatoes – 2 large , chopped
Tomato paste – 2 tsp
Tomato puree – ¼ cup
Onion – 1 small, finely chopped
Garlic – 2 cloves, minced
Red pepper flakes – 1tsp
Vegetable bouillon cube – 1
Milk – ¼ cup
Mascarpone cheese – 3 tbsp
Parmesan cheese – 2 tbsp
Sugar – 1 tsp
Salt & Pepper – to taste
- Heat 2tsp olive oil in a large pot on medium-low flame, add garlic and red chili flakes; sauté for 1 minute till garlic is golden and fragrant (be careful not to burn garlic).
- Add onions and sauté till translucent, about 5 minutes.
- Add all the tomatoes, fresh, paste and all, and bouillon cube; cover and cook till tomatoes turn mushy, about 7-8 minutes.
- Now add milk and simmer for 2 minutes.
- Finally add mascarpone cheese, parmesan cheese, salt and pepper. Simmer for another minute. Cover and let sit for 5 minutes, enjoy on your favorite pasta.
We had ours with spinach ravioli and it was awesome.