Tomato cream sauce with mozzarella

Ingredients for 4 servings:

• 1 small onion(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 5 tomatoes (Roma tomatoes)
• e.g. herbs (basil, oregano, thyme)
• a few stalks of parsley
• 2 balls of mozzarella (125 g each), diced
• salt and pepper
• ½ cup broth
• 1 class can/n tomato paste (approx. 2 tbsp)
• 1 cup of cream (200 g)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a delicious pasta sauce without much effort

Heat the olive oil in a pan. Finely dice the onions and garlic clove and cook until translucent. Peel and dice the tomatoes. Add the tomatoes, tomato paste, and finely chopped herbs to the pan and simmer with the broth for about 15 minutes. Add the cream. Use less if you prefer a lighter sauce. Season with salt and pepper. Heat the diced mozzarella in the sauce, or melt it if desired. This goes perfectly with stuffed pasta (e.g., casoncelli).