Creamed Tomato Sauce Food

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
• Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
• Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

TOMATO CREAM SAUCE

Steps:

• In a medium stovetop pot, melt the butter over medium heat.
• Add the onion and garlic and cook, stirring, for 2-3 minutes, or until softened.
• Add the flour, and continue to cook, stirring constantly, for about a minute, or until the flour is browned.
• Slowly add the milk, whisking constantly as you add it, and bring the sauce to a high simmer (steaming, with small bubbles appearing along the edges of the pot, but not boiling).
• Stir in the crushed tomatoes, salt, pepper, basil, and sugar, and reduce the heat to low.
• Cover the pot and let the sauce simmer, stirring occasionally, for 15 minutes.
• Serve over hot, cooked pasta with grated parmesan and chopped fresh parsley.

TOMATO CREAM SAUCE

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.
• Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately, or cover and refrigerate up to 24 hours.

CREAMED TOMATO SAUCE

Steps:

• Heat one tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine and cook until the liquid is almost reduced.
• Add the tomatoes and cook over relatively high heat, stirring, about three minutes.
• Add the cream and bring to the boil. Pour the mixture into the container of a food processor or electric blender and blend thoroughly.
• Line a saucepan with a sieve and pour the sauce into it. Strain the sauce, pressing with the back of a wooden spoon to push most of the solids through. Add salt and pepper.
• Bring the sauce to the boil and swirl in the remaining two tablespoons of butter.

EASY TOMATO CREAM SAUCE

Steps:

• Heat olive oil in a 12-inch saute pan over MEDIUM-LOW heat. Add onion and garlic and cook, stirring occasionally, for 2 to 3 minutes, or until onion has softened and is translucent. Add the diced tomatoes, tomato sauce, Italian Seasoning, basil, sugar, salt, crushed red pepper (if using) and black pepper and stir well to combine. Add cream and Parmesan and cook until warmed through and bubbly, 1 to 2 minutes.
• Toss with the cooked pasta of your choice and garnish with basil, if desired.

CREAMY TOMATO SAUCE

Steps:

• Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
• Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.

SEAFOOD IN SPICY TOMATO CREAM SAUCE

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

CREAMED TOMATOES AKA TOMATO GRAVY

Steps:

• Pour tomatoes in a saucepan or skillet.
• Add butter.
• Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
• After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
• Add salt, pepper, and sugar to taste.
• If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
• That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

CREAMY TOMATO MEAT SAUCE

Steps:

• Brown meat and onion in a large saucepan.
• Add garlic, tomatoes, herbs, sugar, salt and pepper Bring to a boil, reduce heat to low and simmer 15 minutes.
• Stir in cream and heat through.
• Serve over pasta and top with cheese.