Add olive oil to skillet over medium heat (or brown meat and use grease from the meat) then saute onion until soft and translucent.
Add garlic, salt, and pepper and saute for another minute.
Deglaze the pan with white wine vinegar then stir to combine and get any chunks off bottom of skillet.
Add tomatoes, Italian spices and basil then stir to combine.
Saute for about 15 minutes or until the sauce has reduced and become thick keeping over medium to medium-low heat.
Add mascarpone and parmesan cheeses and saute until melted and warmed through.
Garnish with more fresh basil and serve over desired pasta or meat dish.
Video
Notes
How to Store Tomato Mascarpone Sauce
Store the tomato mascarpone sauce in an airtight container in the fridge for up to 3 days. Alternatively, you could store the sauce mixed with pasta in an airtight container in the fridge for up to 3 days.
In a Pinch Ideas
These are some ideas to shave some time off this recipe when you're in a pinch and need to get dinner on the table quickly.
Buy pre-minced or pre-peeled garlic.
Saute the tomatoes on slightly higher heat to help them reduce faster. Keep close watch, though.
Use pre-shredded parmesan cheese (not nearly as tasty!).
Tomato Mascarpone Sauce Tips
Don't rush the simmering time - if you have the time, try to simmer at low to medium heat for at least 15 minutes (up to 30 minutes) to really develop the flavors of the tomato sauce.
Use quality ingredients - using quality tomatoes and parmesan, particularly, will make this dish over the top.
Taste and modify - be sure to taste the sauce to make sure it has all the flavor you like. If it needs more of something - don't be afraid to add it.
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