Aug 10, 2009

Roasted Tomatoes & Magor Sauce

Filed under: Vegetarian,sauces,Recipes — Tags: , , , , , , , , , , — Kay @ 7:34 am


I was cruising the market stalls in our suburb yesterday—we’re spoiled here, a lot of ‘burbs have their own weekly farmers market—when I happened upon a cheese vendor selling Magor. It really surprised me. You can find this cheese in our local cheese stores, but bumping into it on the market is as rare as finding an honest and productive Dutch politician. Since the kiddo was off to his grandparents anyway (he’s not one for fancy cheeses), I took home a big piece and reveled in its beauty.

What is Magor? It’s an Italian cheese also known as Gormas: alternating layers of creamy, rich Mascarpone with pungent Gorgonzola. It’s food of the Gods. Finding it was as a sign of divine culinary intervention, it just had to be. I decided to do something different with it, something special.

Now really, I totally get that Gorgonzola is an acquired taste, but once acquired, you will find nothing more fulfilling. If you really don’t like Gorgonzola, no problem, just use all Mascarpone and it will be just as tasty. Did I mention the sauce also contains roasted tomatoes, onions, bell pepper and garlic as well? No? How thoughtless of me.



5 or 6 plum, juicy tomatoes
1/3 red bell pepper
4 garlic cloves
1 medium onion
8 or 9 oz Magor (or Mascarpone)
dried basil



* Preheat your oven to 400F (200C).

Wash, dry and cut the tomatoes in half. Place them in an oven dish.


Cut a medium-sized onion in half and cut those halves in half again so you end up with wedges. Good thing I do step by step photography because I sometimes confuse myself. 


Randomly put the onion wedges in with the tomatoes.


Add as much garlic as you like; I opted for 4 cloves. Don’t remove the skin, they’ll roast inside their skin, you can squeeze out that deliciously sweet roasted garlic later on.


Cut off 3 or 4 red bell pepper strips and put them in with the tomatoes, skin side up.


Drizzle some oil, about 4 or 5 tsp, all over the vegetables.


Season with a generous amount of freshly cracked black pepper, coarse sea salt and a pinch of dried basil. I’ve opted for just a hint of dried basil because it leaves me with a basic sauce that I can still add any kind of fresh herb to—depending on what I use the sauce for—without flavors clashing.


How absolutely beautiful can food be?


Pop the vegetables in your preheated oven and roast at 400F (200C) for 35 to 45 minutes. They shouldn’t be blackened but soft with a hint of color.


Fast forward to 45 minutes later, when the roasting is done.


Transfer the vegetables to your immersion blender bowl, blender or food processor. Squeeze the garlic in there and turn it all into a smooth sauce.


Add the Magor or Mascarpone. If you can’t get Magor you can combine both cheeses yourself. The cheese will thicken the sauce a little, if you want it really thick, you can always add some regular cream cheese as well.


Pulse until it’s a wicked orange and creamy sauce. Because I really want the flavors to blend, I cover the sauce and store it in the fridge for a day.


Really versatile sauce! It can be eaten cold as well as warm and is delectable when added to pasta dishes with a little extra chopped basil thrown in. Or add some fresh rosemary and drizzle it over a grilled tenderloin. You can even add a small handful of fresh sage and serve it with chicken. Heck, I’m sure you could use it as a salad dressing or simple bread dip as well!


Stay tuned to find out what I’m going to do with it!

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    1. 1

      Looks lovely! That colour is so nice. Want to try this, but I’m in Hong Kong right now. The cheese over here tasted weird

      amwtang on Aug 10, 2009 @ 11:48 am Reply
    2. 2

      Your photos always make me hungry! You make those tomatoes look so pretty.

      Cindy on Aug 10, 2009 @ 12:58 pm Reply
    3. 3

      I would have never thought to combine all those ingredients in one sauce and it looks so delicious.

      Emily on Aug 10, 2009 @ 1:01 pm Reply
    4. 4

      I must come there immediately so I can taste this cheese. I’ve never seen that here but it sound divine and I love how you’re using it in a sauce with roasted tomatoes.

      Kalyn on Aug 10, 2009 @ 2:19 pm Reply
    5. 5

      My guess would be, you’ll just grab a big straw and suck it straight out of the bowl .. or maybe that would be me? Either way, YUUU-UMMMM!

      Cathy on Aug 10, 2009 @ 4:19 pm Reply
    6. 6

      I adore Italian food so how come I’ve never run across this cheese?! Gotta try this – and by the way, seems those roasted tomatoes could just be eaten as a side dish they look so great – I’ve got tomatoes ripening by the day in my garden and might make that for dinner tonight!

      Cooking with Michele on Aug 10, 2009 @ 5:07 pm Reply
    7. 7

      @Cooking with Michele:

      I’ve roasted a few more than I needed for the recipe and ate them for lunch. Roasted tomatoes are just so good.

      Kay on Aug 10, 2009 @ 5:16 pm Reply
    8. 8

      OMG I must find that cheese, I’ve never heard of it but I’ll be searching it out.

      Dandy on Aug 10, 2009 @ 5:33 pm Reply
    9. 9

      The sauce looks great! hm.. what are you going to use it for?

      I just made your fish pie, Kay. I included the salmon.. and I am so happy your grandmother and mother passed this recipe on to you so you can pass it on to us! It was heavenly. I immediately printed out the recipe card.
      However, I observed 2 tiny errors on it; the recipe card says you need 1/2 pound potatoes, whereas your recipe asks for 1 1/2, and the card also says to cook the fish for 0 minutes after adding the bay leave, must be more I guess.

      Mae on Aug 10, 2009 @ 6:58 pm Reply
    10. 10


      Arghhhhh I hate it when errors like that seep in! Thanks for letting me know!

      Kay on Aug 10, 2009 @ 6:59 pm Reply
    11. 11

      Wow! This sauce looks amazing! I definitely would like to try it. I made another sauce last night: that was also quite original combining blueberries with onions.

      Ann on Aug 10, 2009 @ 7:52 pm Reply
    12. 12


      That looks really interesting, and I happen to have a package of frozen blueberries in the freezer!

      Kay on Aug 10, 2009 @ 7:55 pm Reply
    13. 13

      What a great recipe! I’ve actually been buying that cheese on and off for the past few years without knowing the name for it which is funny. I’m making this tomorrow night as a pasta sauce, and with some luck the fussy kids around here won’t know that weird suspect cheese is in it, he he he :D

      Lisa in France on Aug 10, 2009 @ 8:18 pm Reply
    14. 14

      @Lisa in France:

      I found a way to hide it! You’re gonna like it, I think. Will be posting that recipe later this week or early next week :)

      Kay on Aug 10, 2009 @ 8:20 pm Reply
    15. 15

      this looks so yummy. Probably can find the cheese here, but I think first I will do the roasted tomato part and serve the result as a side… I just love tomatoes !!!

      medstudentwife on Aug 11, 2009 @ 11:58 am Reply
    16. 16

      Honestly never heard of this cheese, but this looks so good I’m about to go out and buy some mascarpone and gorgonzola.

      Corine on Aug 11, 2009 @ 12:02 pm Reply
    17. 17

      Wow, I never even heard of Magor! Sounds really good, though. I wonder if we have it anywhere in the U.S.

      Very intriguing sauce! Can’t wait to see what you do with it.

      Lana on Aug 11, 2009 @ 1:03 pm Reply
    18. 18

      That looks delicious! I can’t wait to see what you do with it, so I can do it too!


      Lizzy on Aug 12, 2009 @ 9:23 pm Reply
    19. 19

      This sauce sounds so good! I am going to have to look for Magor!

      Kevin on Aug 16, 2009 @ 2:11 pm Reply
    20. 20

      Ok Kay, where can I find this Magor cheese or whatever here in NL? I have to make the penne dish now and obviously need this!

      Laura K on Aug 17, 2009 @ 2:02 pm Reply
    21. 21

      @Laura K:

      You can buy Magor in the cheese specialty stores, but apparently a lot of cheese vendors are selling it at the market now, too.

      Kay on Aug 17, 2009 @ 2:13 pm Reply
    22. 22

      Wow, that’s my tomato soup recipe, except you add magor. Inspired me to add to my soup recipe. Since the magor thickens it, I added vegetable stock untill it reached a good soup thickness. So, you helpt transform my grilled tomato soup to a grilled tomato and Magor soup. Thanx a million.

      Sanne Roemen on Aug 17, 2009 @ 4:03 pm Reply
    23. 23

      @Sanne Roemen:

      That’s funny, because I’ll often turn it into a soup as well, only I add another roasted red bell pepper to it and sprinkle some crumbled feta on top. It’s so good.

      Kay on Aug 17, 2009 @ 4:06 pm Reply
    24. 24

      Wow! I made this tonight and it was just out of this world amazing! Thanks so much for the recipe!
      Just to let you know, I made a post about it on my blog and referenced your site.

      Lizzy on Aug 26, 2009 @ 7:41 pm Reply
    25. 25

      Just the roasted vegetables part is an answer to my prayers. But then you added that incredible cheese & sent me to heaven. I’ll be hitting the upscale grocers in my area searching for this cheese tomorrow. I can’t wait to make this!!!!!
      You ROCK!!!!!!!!! ;o}

      Val on Sep 4, 2009 @ 1:14 am Reply

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