8 beefsteak tomatoes
1 cup mascarpone
2 cloves glarlic
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
1/2 can tomato paste
1 tbsp. brown sugar
salt and pepper to taste
Prepare the mascarpone the night before you make the sauce. See mascarpone.
To peel the skin off the tomatoes, bring a pot of water to boil. Put the tomatoes in the pot for 1 minute or until you see a crack in the skin.
Immediately place the tomatoes in a bowl of ice water once you remove them. The idea is not to cook the tomatoes yet, but loosen he skin. This will make it easy to peel the skin off.
Cut the tomatoes in quarters and scoop out the seeds. It's okay if there are a little bit of seeds left inside. Remove the core as well.
Put all of the tomatoes in a pot and cool on medium heat. You don't need to add any water because they already maintain lot of it. As the tomatoes cook they will start to get mushy. You don't need to mash them, but I break them up a bit a wooden spoon. You can also use scissors to chop up any unwanted big pieces.
As they start to get more soupy add garlic, sugar, salt and pepper. When the tomatoes are broken down to your liking add the tomato paste. This will thicken the sauce.
Let it simmer for a bit and add the basil and mint. Lastly add the mascarpone. Let the sauce simmer for approx. 10 minutes.
Toss in more fresh basil and mint once mixed with pasta and ready to eat!