Page 312 - CMC Recipe Book

Method
In a saucepan gently cook the onions, celery and carrot for approximately 5 minutes.
Add the garlic purée and tomato purée then cook for a further 5 minutes.
Add the chopped tomatoes, caster sugar and mixed herbs and cook slowly for approximately 20 minutes or until thickened.
Add the mascarpone at the end to give a creamy finish.
TIP: this sauce can be kept for 5 days and can also be frozen.