Tortellini with fruity tomato cream sauce, baked

Ingredients for 3 servings:

• 850 g tomatoes, peeled
• Herbs such as oregano, thyme, basil
• Salt
• Sugar
• 200 ml cream, sweet
• 1 carrot(s)
• 1 small onion(s)
• 2 tbsp parsley
• olive oil
• 1 tbsp sugar
• 750 g tortellini
• 50 g cheese, grated Gouda, approx.
• 20 g Parmesan, grated, approx.

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the tomatoes with a food processor, add the spices, and bring to a boil. (Use just a pinch of thyme, a little more oregano and basil, and about half a teaspoon each of salt and sugar; adjust to your liking.) Add the sweet cream and continue to simmer over low heat. Finely dice the carrot and onion. Sauté in olive oil with the sugar until translucent (about 15 minutes). Then briefly sauté the parsley and add everything to the tomato cream sauce. Cook the tortellini until “al dente,” brush a baking dish with a little olive oil, and add the drained tortellini. Pour the sauce over the tortellini and scatter the cheese loosely over the top. Bake at 175°C (350°F) until the cheese is nicely melted.