So, I've been wanting to share this recipe with you guys for almost forever. Like, since the end of last summer. Have I ever mentioned that I can sometimes procrastinate a little a lot?
It started off innocently enough. You see, I really wanted to share my Homemade Ravioli recipe with you first. This Tomato Cream Sauce goes great on ravioli. Then I wanted to make sure that I shared my recipe for Prawn Stock since there's a bunch of that in here. And then, well, there were those Pork Carnitas and that Chocolate Pie and the Beer Ice Cream. Ya, I got a bit distracted.
But here it is. One of my favourite pasta sauces ever. I know that's a big claim but really it is so insanely tasty. It does taste a little of prawns, but not overly so. The prawn stock adds some big, bold, deep flavour and the cream, well, cream makes everything better.
I've used this as pizza sauce too and it was a bit ridiculously delicious.
It also freezes very well so if you make a big batch you can store some in the freezer for those nights when you can't bear to think about cooking. You do have those too, right?
I just had the best thought ever and I feel it's only right that I share it with you. So I'm going camping tomorrow (ya!) AND I have some of this tomato cream sauce in my freezer. Do you see where I'm going with this? Yep, tomorrow night I'm going to be sitting around a bon fire with a big bowl of pasta and this sauce. Would it be wrong to take my pasta maker camping?
If you make this Tomato Cream Sauce make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 cup prawn stock or clam juice
- 1 - 28 ounce can crushed tomatoes
- 2 cups cream
- 1 onion, finely minced
- 3 cloves of garlic, finely minced
- Salt to taste
- Add all ingredients except salt to a medium sized saucepan and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, for 30-40 minutes, or until sauce has reduced to about 3 cups and the flavour is rich and concentrated.
- Salt generously to taste.
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Thank you so much Kristen for posting this and the prawn stock too!! I’ve been hunting for a good stock recipe to make use of the heads and shell leftovers from large tiger prawns as well as an idea for using the stock once I’ve made it. I shall now cook a prawn pasta dish with your delicious creamy tomato sauce for a special Valentines meal – can’t wait, thank you so much!!! Warmest wishes from England Oh I forgot to ask – what kind of cream do you use?
You’re so welcome! It’s my favourite way to make use of the leftover prawn heads and shells.
For the cream sauce, I use heavy cream, or whipping cream as we call it in Canada. If you call it something different it’s the kind of cream you can whip into whipped cream. Hope that helps!
Brilliant thanks Kristen, I think it would be our double cream in the Uk as that can be frozen without it separating. I’m off to the shops! Warmest wishes – Glenda
What a wonderful idea to use seafood stock in this! I often put a splash of fish sauce in almost anything savory I’m making–I can imagine that this gets similarly yummy umami results! Thank you for sharing such a great idea!