Roasted Tomato Sauce with Cottage Cheese and Basil - photo 1
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Roasted Tomato Sauce with Cottage Cheese and Basil

Pikantne Snacks Additions 30 min Medium 20 wyświetleń ~14.66 PLN - (0)
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Description

Creamy roasted tomato sauce is a modern Polish interpretation of the classic tomato flavor — enriched with cottage cheese and fresh basil, giving it a velvety texture and a slightly tangy, herbal finish. The sauce works great as a dip for crispy bread, croutons, or vegetables for dipping (young carrots, cucumber) or as a light accompaniment to smoked fish or roasted meat. The intensity of the flavor can be adjusted by the degree of roasting of the tomatoes and the addition of balsamic vinegar. Visually, the dish is vibrant — a deep red with a green accent of basil and a creamy glow of cottage cheese.

Ingredients Used

Ingredients (10)

Servings:
4
  • Tomato 6.7 szt. (~800 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Semi-fat cottage cheese 200 g
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Basil 30 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Balsamic vinegar 15 ml
💰 Szacowany koszt dania: ~14.66 PLN (3.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking

1

Preheat the oven to 220°C (top-bottom). Line a large baking tray with parchment paper. Wash the tomatoes, cut them in half (if they are small, you can leave them whole). Peel the onion, cut it into quarters. Remove the garlic cloves from their skins, do not peel them completely — just crush them lightly with a knife.

Ingredients: Onion, Garlic
Use a large, flat baking tray (about 30x40 cm) and baking paper — it will be easier to collect the juices. A sharp kitchen knife and a cutting board will make the work easier.
2

Spread the tomatoes, onion, and garlic on a baking sheet with the skin side up in a single layer. Drizzle evenly with canola oil (spread with a brush or spoon), and sprinkle with salt and pepper. Bake in a preheated oven for 20–22 minutes, until the edges of the tomatoes are slightly caramelized, the skin is cracked, and the onion is softened.

Ingredients: Onion, Garlic, Rapeseed oil, Salt, Black pepper
If the oven has a convection function, reduce the temperature by 10–15°C. Baking time depends on the size of the tomatoes — watch for bubbling juices and browning.

Blending

3

Remove the baking tray from the oven and let the vegetables cool for 5 minutes. Transfer the contents (along with the juices) to a blender. Add semi-fat cottage cheese and 18% cream. Add about 2/3 of the basil leaves, leaving the rest for decoration. Blend in short pulses until you achieve a smooth, creamy consistency — if you prefer a smooth sauce, blend longer; if you want chunks, blend briefly.

Ingredients: Semi-fat cottage cheese, 18% cream, Basil
Use a blender (either a jug blender or an immersion blender with a tall container). Blend in pulses, checking the consistency every 5–10 seconds — it's easy to overdo it and make a completely liquid sauce.

Seasoning

4

Taste the sauce and season with salt and pepper to your liking. If you want to add acidity and depth, add 1 tablespoon of balsamic vinegar (optional) and mix. Remember that roasted tomatoes are sweeter, so it's better to add the vinegar gradually.

Ingredients: Salt, Black pepper, Balsamic vinegar
Seasoning should be done after blending — the flavors will combine better. If you are using vinegar, add it in small portions and taste after each addition.

Finishing

5

If you want a very smooth texture, strain the sauce through a sieve using a spoon, pressing the mixture to separate the skins and larger seeds. If you prefer a rustic character, skip this step. Add the remaining basil leaves, finely chopped, at the end.

Ingredients: Basil
Use a fine sieve and a large spoon. Straining requires some strength — it's better to work in batches.

Serving

6

Serve the sauce warm or at room temperature in a wide bowl. Garnish with an olive or a few drops of canola oil and basil leaves. Serve with toast, whole grain bread, crackers, or cut vegetables.

Ingredients: Rapeseed oil, Basil
The serving dish should be wide so that guests can easily dip the bread. A porcelain bowl with a diameter of about 18–20 cm is best.

Fun Fact

💡

Baked tomatoes gain a more intense flavor because water evaporates and natural sugars caramelize — this is a method also used in traditional Polish cuisine to preserve flavors for winter.

Best for

przyjęcie grill spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the sauce in a shallow bowl with a spoon for scooping. It pairs wonderfully with crispy bread, garlic butter toast, or raw vegetables (carrots, celery, cucumber). For a more gourmet version, top with toasted sunflower seeds or thinly sliced smoked bacon.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm briefly over low heat, stirring — do not cook for long to prevent the cheese from separating. Portions can also be frozen for up to 1 month (preferably in silicone ice cube trays).

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