Tomato-Cheese Sauce

Out of desperation, I created something grand.

Brined cheese, mixed with milk and tomatoes, brought to a boil & blended. Some dried tomatoes (the sweet ones that come somewhat oily, not the totally dry ones), hacked into tiny pieces. A pinch of marjoram. Thats it.

Depending on how good the tomatoes are, cheat by adding some honey. With different cheese or brand of dried tomatoes you might need quite a bit of salt, where I didn't add any. Theoretically, the sauce needs only milk, cheese and two kinds of tomato.

Had the sauce with an otherwise quite stale dish of stuff-that-needs-to-go. Only onions, carrots, root celery and gnocchis sauteed together.

I find it quite amazing how good this stuff is, and I still struggle with comprehending that there is a dish that works without spices or added salt. To be honest, I only put in marjoram whenever I make this, because I am completely unable to cook without throwing a pinch of something in there. I don't even know what the heck marjoram tastes like. It is my placebo spice.