Roasted Tomato Sauce with Tortellini

Serves: Ten | Prep: 10 min | Cook: 40 min

Ingredients:

Roasted Tomato Sauce with Tortellini:
2 lbs plum tomatoes, sliced 1/4-inch thick
1 red bell pepper, seeded and cubed
1 carrot, peeled and sliced
7 garlic cloves, crushed and peeled
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp pepper
1 red onion, sliced
1 yelloe onion, sliced
1 tsp sugar
2 cups vegetable stock
2 cups tomato puree/passata
1 cup mascarpone cheese
1/2 cup fresh basil leaves
2 lbs cheese filled tortellini
freshly grated parmesan cheese
red pepper flake

Directions:
Preheat oven 450F/230C. Line of baking tray with baking paper.

Add tomatoes, bell pepper, carrot and garlic to the prepared tray. Drizzle with 2 Tbsp olive oil, salt and pepper. Cook, 30-40 minutes.

In a large pot heat the remaining 2 Tbsp olive oil over medium heat. Add onions, cook, 8-10 minutes, stirring occasionally until the onions are tender and they start to brown. Add sugar, reduce heat to low and cook for another 10-12 minutes, stirring occasionally until the onions are caramelized. Once caramelized add stock, tomato puree/passata and basil. Bring back to the boil then simmer, 20-30 minutes.

Meanwhile heat pot of boiling salted water and cook tortellini according to package instructions.

To the caramelized onion add the roasted vegetables. Take off the heat, using immersion blender blend until smooth. Taste for seasoning. Stir in the mascarpone cheese and cooked tortellini, top with grated parmesan, fresh basil and red pepper flake.

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