Best 3 Tomato Gorgonzola Sauce Recipes
Indulge in a culinary journey with our versatile tomato gorgonzola sauce, a delectable symphony of flavors that will elevate any dish. Crafted with the perfect balance of tangy tomatoes, creamy gorgonzola cheese, and an aromatic blend of herbs, this sauce is a true culinary masterpiece. Whether you're seeking a quick and easy pasta dish, a hearty lasagna, or a luscious topping for grilled meats, this versatile sauce has you covered. Immerse yourself in the world of flavors as we guide you through three distinct recipes, each showcasing the versatility and deliciousness of our tomato gorgonzola sauce. From a classic spaghetti and meatballs to a comforting baked ziti and a flavorful chicken parmesan, these recipes are sure to tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO AND FENNEL GRATIN WITH GORGONZOLA, OLIVES AND TOMATO-MARJORAM SAUCE
Categories Cheese Olive Potato Side Bake Vegetarian Lunch Casserole/Gratin Blue Cheese Fennel Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Rub inside of 9x9x2-inch metal baking pan with garlic clove. Rub pan with 1/2 tablespoon butter. Cover bottom with 1/4 of potatoes, overlapping slightly. Sprinkle 1/3 of chopped olives over, then 1/4 of cheese. Top with 1/3 of fennel; sprinkle with salt and pepper and 1/3 of marjoram. Dot with 1 tablespoon butter. Repeat layering two more times. Top with remaining potatoes, then half of remaining cheese; dot with re-maining 1 tablespoon butter. Pour milk over; arrange halved olives atop. Sprinkle with salt and pepper. Cover pan with foil.
- Bake gratin until vegetables are almost tender, about 50 minutes. Remove foil; sprinkle with remaining cheese. Bake uncovered until potatoes are tender and golden, about 25 minutes longer. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 20 minutes.) Let gratin stand 15 minutes. Serve with Tomato-Marjoram Sauce.
TOMATO-GORGONZOLA SAUCE
Steps:
- Heat oil in large saute pan over medium heat. Add onion, red pepper flakes and black pepper; cook 3 minutes or until onions are translucent. Add tomato paste and garlic and saute for 1 minute. Stir in tomato puree and vinegar. Bring to a boil and cook, uncovered, for 5 minutes. Add cream, simmer for 1 minute. Stir in cheese, basil, cooked pasta and salt. Serve immediately.
GORGONZOLA STUFFED EGGPLANT ROLLS WITH MUSHROOM TOMATO SAUCE
A vegetarian dish that can easily have meat added to it like ground, Italian sausage or veal. Very easy to make and a healthy meal that will fill you up. It is best to start the sauce and let it simmer while you prepare the rest of the dish. Some grilled chiabata bread goes along great for soaking up some of the sauce. And a glass of wine!
Provided by lborg264
Categories Cheese
Time 45m
Yield 5-6 eggplant rolls, 4 serving(s)
Number Of Ingredients 15
Steps:
- Sweat onions over medium heat in a skillet for 5 minutes, then add garlic and continue cooking for another 3 minutes. Then, add mushrooms.
- Saute together for 3 to 4 minutes and then add canned, crushed tomatoes, basil, oregano, salt and pepper. Stir together and let it simmer on medium, low heat.
- While sauce is simmering, combine artichokes, spinach, gorgonzola, and mozzarella cheese in a sauce pan over medium, low heat. Add salt and pepper and stir until cheese in melted and all the ingrediants are combined.
- Take the eggplant and cut off both ends and discard. Cut the eggplant lengthwise into 1/4 inch slices.
- Salt and pepper the strips of eggplant and spoon the cheese mixture onto one end of the eggplant. Roll the mixture up in the eggplant and secure with toothpicks.
- Repeat with the rest of the rolls.
- Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce.
- Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan cheese on top. Add chopped basil for garnish when done.
Tips:
- Use ripe tomatoes for the best flavor. You can use fresh, canned, or diced tomatoes. If using fresh tomatoes, peel and seed them before chopping.
- Don't overcrowd the pan. When cooking the tomatoes, make sure to give them enough space to brown. Cook them in batches if necessary.
- Season the sauce to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
- Let the sauce simmer for at least 30 minutes. This will allow the flavors to develop and meld together.
- Serve the sauce over your favorite pasta. This sauce is also great on chicken, fish, or vegetables.
Conclusion:
Tomato Gorgonzola sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste. Whether you like it spicy or mild, creamy or cheesy, this sauce is sure to please. So next time you're looking for a quick and easy weeknight meal, give this tomato Gorgonzola sauce a try.
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