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Fresh Tomato Cream Sauce
1 can chopped tomatoes or 8 plum tomatoes, skinned and chopped with juice
2 cloves garlic, chopped
1/2 onion, minced
1 tablespoon olive oil
1 cup whipping cream, divided
Fresh basil, torn
Salt and pepper to taste
Heat oil in a saucepan over medium heat and add onion and garlic. Sauté until onion is soft.
Add tomatoes and salt and pepper. Simmer for 10 minutes.
Add cream, reserving 2 tablespoons. Let the sauce simmer for 20 minutes until slightly reduced.
Add the last 2 tablespoons of cream at the last minute.
Sprinkle with fresh basil.
Serve over fusilli or linguine pasta.
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