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


  1. Heat oil in a saucepan over medium heat and add onion and garlic. Saute until onion is soft.
  2. Add tomatoes and salt and pepper. Simmer for 10 minutes.
  3. Add cream, reserving 2 tablespoons. Let the sauce simmer for 20 minutes until slightly reduced.
  4. Add the last 2 tablespoons of cream at the last minute.
  5. Sprinkle with fresh basil.
  6. Serve over fusilli or linguine pasta.

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