Tomato Vegetable Mascarpone Sauce
3 Mixed Peppers, chopped into thin strips
2 Courgettes, sliced thin quarter pieces
9 ounces (250 g) Cherry Tomatoes, halved
1 Red Onion, sliced into quarters
2 cloves Garlic
2 jars Tomato Passata
4½ ounces (125 g) Mascarpone Cheese
2 ounces (50 g) Parmigiano Reggiano, finely grated
1 tablespoon (15 ml) Olive Oil
½ tablespoon (8 ml) Oregano
7 fluid ounces (200 ml) Chicken/Vegetable Stock
1 tablespoon (15 ml) Red Wine Vinegar
1. Preheat oven to 400°F (200°C)
2. Start by placing the prepped vegetables into a large bowl, coating with olive oil, oregano salt and pepper. Toss to coat everything and place on a large baking tray. Pop in the oven for 30-40 minutes, or until the vegetables take on some nice colour.
3. When the vegetables have finished roasting, add them passata and the chicken stock to a blender (or use an immersion blender) and mix thoroughly to form a smooth tomato and roasted vegetable sauce. Pour into a saucepan and heat on low for 5 minutes.
4. Serve
Notes
· If you want crispier, more caramelised veggies, slice into smaller chunks and use two trays to ensure that there is enough room to have the vegetables spread out..
· Season vegetables generously with salt and pepper
· When you add the mascarpone cheese into the sauce, make sure the sauce isn’t too hot. If the sauce is boiling hot, when the cheese is added the sauce will split and the sauce will look curdled.
Serves 4
