Camembert honey tomato sauce with Italian herbs

Ingredients for 2 servings:

• 150 g Camembert(s), spicy
• 100 ml cream
• 5 tomatoes, fruity, ripe
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp sugar
• ½ tsp honey
• n. B. Fresh Italian herbs, e.g. basil, 2 – 3 leaves of sage, oregano
• e.g. parsley, fresh
• 1 pinch of salt
• 1 chili pepper(s), fresh
• n. B. Black pepper, freshly ground
• 1 tbsp tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

delicious with pasta, for example with homemade ravioli

Dice the Camembert. Finely chop the garlic cloves, heat a small pan over medium heat, deseed and finely chop the chili pepper. Add the olive oil to the hot pan and fry the garlic and chili. Remove the stems from the tomatoes, but not the seeds, which belong in the sauce, and cut them into small cubes. Add the tomatoes to the pan, add the sugar, and simmer until the mixture almost begins to caramelize. Stir in the honey and tomato paste, season with pepper, and add the cream. Reduce the heat to low so the sauce is just simmering. Add the Camembert and let it melt. Season to taste for salt; this depends on the salt content of the cheese. Add more salt and pepper if desired. Add the freshly chopped herbs to the sauce, stir, and serve immediately. The sauce tastes great with all kinds of pasta, I especially like this sauce with fresh ravioli, for example with porcini mushroom filling.