“Tofutti Creamy Tomato Sauce”
1 tbsp olive oil
3 large fresh tomatoes
2 garlic cloves
5 sprigs thyme
1/4 cup white wine or vegetable broth
1/2 cup Tofutti Better Than Ricotta
grape tomatoes, yellow and red for garnish
salt and pepper to taste
Heat olive oil in a pan over medium heat. Chop tomatoes and garlic and add to the pan. Cook covered for about 10 minutes until tomatoes soften.
Add white wine and chopped thyme. Bring to boil and cook uncovered for 5 more minutes until half of liquid evaporates. Remove from heat, let it cool for a bit.
Then add the Tofutti Better Than Ricotta. Stir until well incorporated. Salt to taste and add more chopped thyme if needed. Cook for 3 more minutes.
To serve, add cooked Tofutti ravioli to the sauce at the last minute. Allow both ravioli and the sauce to achieve same temperature. Garnish as desired.
If you prefer a smooth sauce, you can transfer to blender and puree the tomato mixture. Then transfer the puree back to the pan.