CREAMY TOMATO SAUCE WITH TOMAMI TOSCANA
Toscana
vegetarian
sauce & broth
easy
Laura Lemm-Wisnewski
Ingredients for 2 persons
- 400 g pasta (e.g. wholemeal)
- 2 onions
- 150 g cherry tomatoes
- 1 tbsp tomato puree
- 200 g mushrooms
- 200 ml strained tomatoes
- 1 tbsp TOMAMI Toscana
- 2 tbsp olive oil
- 1 tbsp truffle oil
- 100 ml cream
- 2 burrata
Preparation
Pour 2 tbsp olive oil and 1 tbsp truffle oil into a hot pan.
Sauté 2 small onions until translucent and add approx. 150 g cherry tomatoes.
Stir in 1 tbsp tomato purée and 200 g mushrooms.
Add 1 tbsp TOMAMI Toscana, brown and deglaze with 200 ml of tomato purée.
Turn down the heat and allow the sauce to infuse briefly. Then round off with 100 ml cream.
At the same time, cook the pasta (e.g. wholemeal approx. 400g), drain and fold into the sauce.
Serve and top with a burrata and herbs of your choice. Done!
