Mandy's Tomato, Basil, Mascarpone Sauce
This is a sauce that goes beautifully with anything. It is especially good when spooned over cooked chicken. It can be used to actually cook chicken in (or meat of your choice). Also good with fish as it has a delicate flavour and it is fantastic with low carb pasta. If you cant eat tomato then you could substitute chopped red pepper but it gives a very different flavour. I havent quantities as I do it by sight but here goes: Small serving - say for one or two people:
This is a sauce that goes beautifully with anything. It is especially good when spooned over cooked chicken. It can be used to actually cook chicken in (or meat of your choice). Also good with fish as it has a delicate flavour and it is fantastic with low carb pasta. If you cant eat tomato then you could substitute chopped red pepper but it gives a very different flavour. I havent quantities as I do it by sight but here goes: Small serving - say for one or two people:
- Carbohydrate 0.50427 g
- Cholesterol 7.975 mg
- Fat 2.49345375 g
- Fiber 0.073593752220273 g
- Protein 0.477186875 g
- Saturated Fat 1.40007875 g
- Serving Size 1 1 Serving (12g)
- Sodium 23.5201875 mg
- Sugar 0.430676247779727 g
- Trans Fat 0.3577876875 g
- Calories 26 calories
Step-by-step
- Melt the mascarpone cheese over a gentle heat and add the tomato and basil. Simmer gently for a few minutes until the tomato is cooked.
- You could add a little cream to the sauce if you don't want quite such a rich sauce. Also add a bit of butter if you wish.
A glossy, pale pink emulsion coats the spoon, dotted with ruby flecks of tomato and fragrant green herbs, clinging with rich opacity. Success hinges entirely on heat management during the dairy melting phase. Mascarpone contains a high butterfat content that separates rapidly if exposed to aggressive temperatures. Melt the cheese over low, gentle heat rather than a boiling burner. This prevents the emulsion from breaking into an oily slick. Introduce the finely chopped tomato only after the cheese achieves a uniform, fluid state. The water content inside the tomato requires a brief simmer to cook out. High heat scorches milk solids instantly. Keep the pan at a bare simmer for three minutes until the tomato softens. Basil releases essential oils upon gentle warming, so add the herb toward the end of the cooking window to preserve volatile aromatic compounds. Dairy proteins bind effectively with the mild fruit acids in tomatoes when heated slowly, producing a stable coating consistency suitable for delicate proteins like white fish or low-carbohydrate noodles.
