Ingredients for Tomato Mascarpone Sauce
- 4 slices bacon, chopped into ½-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Diced Tomatoes
- salt to taste
- pepper to taste
- 1 teaspoon garlic powder
- ½ cup fresh basil leaves, roughly chopped
- 8 ounces mascarpone cheese
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How to Make Tomato Mascarpone Sauce
- Chop 4 slices of bacon into ½-inch pieces. Brown the bacon in a medium saucepan with 1 tablespoon of olive oil over medium heat until crispy (about 8-10 minutes).
- Remove the bacon with a slotted spoon, leaving the rendered bacon fat in the pan. Add 2 tablespoons of balsamic vinegar to the pan and deglaze, scraping up any browned bits from the bottom. Return the bacon to the pan. Season with salt and pepper to taste.
- Add 28 ounces (one 28-ounce can) of crushed tomatoes, 1 teaspoon of garlic powder, and a pinch of red pepper flakes (optional). Cover and simmer over low heat for 30 minutes, stirring occasionally.
- Stir in ½ cup of fresh basil leaves (roughly chopped) and 8 ounces of mascarpone cheese. Gently fold everything together until the cheese is melted and smooth.
- Reduce heat to low and continue to simmer for another 10 minutes, stirring occasionally, to allow the flavors to meld.
- Serve generously over your favorite pasta, meat, or even roasted potatoes. Garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
14g
Carbs
2g
