Place a saucepan over medium high heat. Add the olive oil and diced onion. Fry for about 3 minutes. Lower the heat and add the garlic. Clean the tomatoes and chopped them on chunks. Add them to the saucepan. Cook for about 5 minutes, stirring regularly. Add the tomato passata and cook for another 5 minutes.
herb and cottage cheese dumplings
Preheat the oven to 275°C / 525 °F. In a bowl mix together cottage cheese, mascarpone cheese, pinch of salt, pinch of black pepper and nutmeg powder. Add the egg and semolina. Combine well. For a denser texture, add more semolina, until you have a texture you love. We like them soft and light, so the amount in the recipe is enough for us, but they will be just as good as you add a bit more semolina.
Pour the tomato sauce in a casserole dish. Drop a spoonful of dumpling over the tomato sauce. Arrange the dumplings all over the sauce. Grate parmesan cheese over it and place in the oven, on the highest rack. Bake for 10 - 12 minutes at 220°C / 390 °F. Remove from the oven, set a side for 5 minutes and serve. Enjoy.