The sauce of cherry tomatoes and mascarpone cheese is very delicious and refined. The laconic composition does not prevent the dish to turn out refined and appetizing. Mascarpone cheese and cherry tomatoes will determine the taste characteristics of the ingredients. Cherry tomato and mascarpone cheese sauce.
Olive oil 1 tablespoon
Cherry tomatoes 7.05 oz (200 g)
Onion 1 head
Garlic 2 cloves
Sugar 1 teaspoon
Dry white wine 1/2 Cup
Sea salt to taste
Mascarpone cheese 7.05 oz (200 g)
Ground black pepper
GNERGY VALUE PER SERVING
Calorific value is calculated for raw foods
Calories 150 kcal
Proteins 1.8 grams
Fats, 12.9 grams
Carbohydrates 5.1 grams
Instruction. Cherry tomato and mascarpone cheese sauce.
Cooking time 15 minutes
Cherry tomatoes do not lose their value even in the cold season. Therefore, eating small-fruited tomatoes will allow you to replenish the supply of vitamins and elements necessary for the body in the off-season and winter.
Compared with other varieties, the benefits of tomatoes of this variety are undeniable. Small-fruited tomatoes contain twice as many useful substances and trace elements. Some specially bred varieties have an increased number of lycopene and beta-carotene. Lycopene has powerful antioxidant properties and helps in improving the cardiovascular and circulatory systems. And beta-carotene is recognized as the “elixir of youth and longevity”.
Heat the olive oil in a deep frying pan over high heat. Throw in whole tomatoes and fry until the skin on them begins to burst. Then add the finely chopped onion and crushed garlic cloves and turn down the heat slightly.
Fry for five minutes, until the onion is soft, and then sprinkle the vegetables with sugar, pour over the wine and simmer until syrupy consistency.
Add mascarpone to the vegetables and gently turn the pan so that the cheese is absorbed into the tomato slush. Mix the contents of the pan with a hand blender, add salt and pepper to taste. Bon Appetit! Cherry tomato and mascarpone cheese sauce.