This tomato mascarpone sauce is an easy savoury mascarpone recipe and is quick to make. A great low carb sauce served with fish, chicken or vegetables. Slather some over low carb noodles.
Mascarpone is not just for tiramisu! It makes a great savoury sauce too. The sauce is creamy with the flavour of fresh dill and tomato, which always goes well together. I like the slight sharpness of the lemon to balance out the sweetness of the sauce. Taste the sauce as you make it and adjust to your own taste.
Many years ago, back when we lived in the UK we use to enjoy this mascarpone sauce with pasta. It was my quick go-to sauce when we arrived home after a hard day and needed instant comfort food.
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WHAT IS MASCARPONE?
Mascarpone is an Italian cream cheese but has creamier texture like a thick double cream. It's known as the main ingredient in tiramisu. Made from just whole cream and tartaric acid you could make it yourself.
WHAT IS THE DIFFERENCE IN MASCARPONE AND CREAM CHEESE?
Although they are both white creamy soft cheeses, mascarpone is more sweeter than cream cheese. It has a richer and creamier texture.
If you want to replace mascarpone with cream cheese, add whipping cream to the cream cheese.
INGREDIENTS
With just a few simple ingredients low in carbohydrates you can make a tasty sauce in minutes.
- Fresh dill is essential for this sauce and dried would not work as well.
- Add lemon zest for a stronger citrus flavor
HOW TO MAKE TOMATO MASCARPONE SAUCE
This sauce is ready in 10 minutes and a great go to sauce when you are in hurry.
Place all the ingredients into a saucepan on a medium heat.
Stir the sauce until the creamy mascarpone cheese is blended and smooth
RECIPE TIPS
For the tomato element of this easy mascarpone sauce I use tomato paste for a quick and easy option. Make sure it is not laden with sugar.
A few spoons of marinara sauce could be uses in place of the tomato paste. It would add an extra herb flavour. I would be inclined to increase the fresh dill as that is the star ingredient in this recipe.
WHAT TO SERVE WITH TOMATO MASCARPONE SAUCE
Enjoy this sauce with low carb noodles and fish. The Chief Taster’s favourite use of the sauce is with a Mahi Mahi recipe I bake for him. My favourite is with pumpkin gnocchi and as a side with our cauliflower feta meatballs.
It’s a great sauce to have on hand to use as a mascarpone pasta sauce with low carb noodles such as Palmini noodles. Try it with chicken and fish dishes or simply serve with a bowl of zucchini noodles. Sprinkle some Parmesan cheese on top and voila! Dinner is served!
Palmini noodles with tomato mascarpone sauce
Mahi Mahi in a tomato mascarpone sauce
HOW TO STORE THE MASCARPONE SAUCE
Keep the any leftovers of the tomato mascarpone sauce in the fridge in an air tight container and it should last about 3 to 5 days.
We would not recommend freezing this as it's a cream based sauce which can split after defrosting.
VARIATIONS
The dill really does give the sauce a great flavor and without it would just be a creamy tomato sauce! However delicious this sauce by itself, you can use it as a base to make a few variations:
- Red pepper flake would give a touch of heat. Try about ¼ teaspoon and then adjust to taste.
- Swap the dill with fresh basil leaves.
- Saute shallots, fresh garlic cloves and sliced mushrooms in butter and add to the sauce.
- Add fresh spinach to the sauce.
- Use other fresh herbs such as oregano or parsley. Tarragon would be an interesting herb for a tomato mascarpone sauce.
MORE LOW CARB SAUCES TO TRY
Tomato Mascarpone Sauce
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Ingredients
- 6 oz mascarpone
- 3 tablespoons dill, fresh chopped
- 3 tablespoons tomato paste no sugar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place all the ingredients in a small saucepan on a medium heat.
- Stir until the tomato paste is combined and the sauce is smooth. Season to taste.
- Serve warm and store in a sealed container in the fridge.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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