Creamy tomato sauce with mozzarella

Today I have the recipe for you for a delicious tomato sauce, which is currently our most popular sauce for noodles or pasta: A creamy tomato sauce with mozzarella. Incidentally, it can be just like my simple one tomato sauce also, made in advance and filled into mason jars after cooking. ♥

Cremige Tomatensoße mit Mozzarella

This creamy tomato sauce with mozzarella tastes nice and spicy, is just as quick to cook as it is easy and can be prepared in double the amount. Ideal for the after-work kitchen. Then you can easily fall back on a glass of homemade tomato sauce if you have to go quickly.

Incidentally, the sauce not only goes well with pasta of all kinds, but is also a great base for casseroles, rice or meat dishes. Of course, you can adapt them to your taste and depending on the dish by varying the herbs or adding other cheese. Everyone likes it a little differently. One may like it spicier, the other milder or the next may spurn garlic. So see this recipe as a basic recipe that you can always adapt to your needs and dishes ... ♥

Ingredients for the creamy tomato sauce with mozzarella:
  • 1 onion
  • 2 cloves of garlic
  • 10 g of olive oil
  • 400 g canned tomatoes, chunky
  • 40 g tomato paste
  • 2-3 teaspoons Spice mix for tomato sauce (recipe) or Italian herbs + 1 teaspoon salt
  • 5-10 g of brown sugar
  • 10 g balsamic vinegar or a dash of red wine
  • Salt & pepper to taste
  • 100 g cream
  • 125 g mozzarella
  • optional: additionally some grated Parmesan cheese or other cheese
Prepare creamy tomato sauce with mozzarella:
  1. Chop the onion into small pieces, press garlic cloves through a garlic press.
  2. Heat the olive oil in a saucepan and sauté the onion and garlic for a few minutes.
  3. Add the remaining ingredients except for the cream and mozzarella. Bring to the boil once and then simmer for about 10 minutes.
  4. During this time, cut the mozzarella into pieces.
  5. Mix in with the cream after the cooking time. Melt the mozzarella in the sauce while stirring occasionally.
  6. Then puree the sauce to the desired fineness.
  7. Season again to taste before serving.

Tip: Fill immediately into jars that have been rinsed or sterilized with hot water and close. This way the sauce can be kept for at least a few weeks (I put it in the fridge to be on the safe side because of the mozzarella and cream). To be on the safe side, the glasses can also be woken up again for a very long shelf life.

 

PREPARATION WITH THE THERMOMIX®:
  1. Halve the onion and add the garlic cloves to the mixing bowl, chop for 5 seconds / speed 5.
  2. Then sweat for 3 minutes / 120 ° C / level 1 without the lid.
  3. Add the remaining ingredients, except for the cream and mozzarella, and cook for 15 minutes / speed setting 2/100 ° C.
  4. Add the mozzarella in pieces, if necessary Parmesan cheese and the cream, allow to melt for 5 minutes / 100 ° C / speed 2.
  5. Then puree for 20-30 seconds / speed 10 to the desired fineness.
  6. Season again to taste before serving.
  7. Or immediately pour into jars that have been rinsed out or sterilized with hot water and close.

Tip: fill immediately into hot rinsed or sterilized jars and close. This way the sauce can be kept for at least a few weeks (I put it in the fridge to be on the safe side because of the mozzarella and cream). To be on the safe side, the glasses can also be woken up again for a very long shelf life.

Cremige Tomatensoße mit Mozzarella

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