Summary

Ingredients

• 850 g tomato (s), peeled
• Herbs like oregano, thyme, basil
• salt
• sugar
• 200 ml cream, sweet
• 1 carrot (s)
• 1 small onion (s)
• 2 tablespoon parsley
• olive oil
• 1 tablespoon sugar
• 750 g tortellini
• 50 g cheese, rated Gouda cheese, approx.
• 20 g parmesan, rated, approx.

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Instructions

1. Chop the tomatoes with the hand mixer, add the spices and bring to the boil. (Thyme just a pinch, oregano and basil a little more, and salt and sugar about half a teaspoon each, please feel it yourself).
2. Add the sweet cream and continue to simmer on a low heat.
3. Cut the carrot into fine cubes, as well as the onion, sauté in the olive oil with the sugar until translucent (about 15 minutes), then sweat the parsley for a short time and add everything to the tomato cream sauce.
4. Cook the tortellini until al dente, brush a baking dish with a little olive oil and pour in the drained tortellini. Pour the sauce over it and spread the cheese loosely over it.
5. Bake at 175 ° C until the cheese melts nicely.