- 400g can cherry tomatoes
- 1 tbsp caster sugar
- 100ml vegetable stock
- dash each Tabasco and Worcestershire sauce
- 2 tbsp mascarpone
- few torn basil leaves (optional)
For the dippers
- 1 medium ciabatta roll, halved
- 1 garlic clove, halved
- 125g ball mozzarella cheese, shredded
Put the tomatoes, sugar, stock and sauces into a medium pan with some salt and pepper. Bring to a simmer and cook for 5-10 mins. Stir in the mascarpone and blend to a smooth soup. Return to the pan and keep warm while you make the dippers.
Heat the grill to high and toast the ciabatta until golden. Rub with the garlic, season, then top with the cheese and grill until melted and golden. Slice into fingers and serve with the soup, sprinkled with the basil, if using.
Use up mascarpone: Pea & mint pasta for 2Cook 200g/7oz pasta following pack instructions, adding 140g/5oz frozen peas for the final 3 mins of cooking time. Drain, reserving 2 tbsp of the cooking water, and tip back into the pan with 100g/4oz mascarpone, a handful chopped mint, reserved cooking water and some seasoning. Mix well.