Tomato Cream Sauce
This Tomato Cream Sauce is the absolute perfect sauce recipe. It is easy to make and the left overs can be frozen.
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. 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.
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?
And if you love creamy sauces, make sure to also try our romesco sauce!
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 bonfire 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.
Tomato Cream Sauce
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- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely minced
- 3 cloves garlic, finely minced
- ½ teaspoon EACH: Italian seasoning, salt, and pepper
- 28 ounce can crushed tomatoes
- 1 cups heavy cream
- ½ cup parmesan cheese, plus extra for serving
- Cooked pasta and fresh basil, to serve
- Melt the butter and olive oil in a medium-sized pot over medium heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic, Italian seasoning, salt, and pepper and saute for 2 more minutes.2 tablespoons butter, 2 tablespoons olive oil, 1 medium onion, ½ teaspoon EACH: Italian seasoning, salt, and pepper, 3 cloves garlic
- Add the tomatoes and cream to the pot and bring it to a simmer. Continue to simmer for 20 minutes to thicken the sauce, covering the pot halfway with a lid if needed to prevent splatters. Stir in the parmesan cheese and season the sauce with extra salt and pepper, if needed.28 ounce can crushed tomatoes, 1 cups heavy cream, ½ cup parmesan cheese
- OPTIONAL STEP: for a silky smooth sauce, blend the sauce using an immersion blender.
- Serve the sauce over your choice of pasta with extra parmesan and a little fresh basil on top.
I did a few things different, I sauteed the onion and garlic and added the broth (I used chicken) and tomato and I cut up garden tomato, last of the season, but it was quick and a hit on my pumpkin raviolis.
Hi. I was wondering if there was something lighter you could use instead of heavy cream? Would Greek yogut work or something similar?
You could but it would definitely change the flavor and make it tangier. I have another recipe that is similar to this one but uses cashews as the cream instead. Maybe you’d prefer that one: https://www.theendlessmeal.com/dairy-free-tomato-cream-sauce/
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!