Easy Tomato Cream Sauce Food

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.

EASY TOMATO CREAM SAUCE

Steps:

• In a pot over medium/low heat add 1 tbsp olive oil, soften 1/2 cup diced onion and 3 chopped garlic cloves, it will take about 5-8 minutes.
• Add in the 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp kosher salt, pinch red pepper flakes and 1 tbsp tomato paste. Stir it around the pot until the tomato paste coats the onions and garlic.
• Stir in the 1 cup heavy cream and 1/2 cup milk. Lightly simmer over medium/low heat for about 5-8 minutes, until it will coat the back of a wooden spoon.
• Stir in 2 cups of your favorite jarred marinara until it is completely mixed with the cream mixture. Taste for additional salt/pepper and serve over your cooked pasta.

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

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.

EASY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

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.

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

FRESH TOMATO CREAM SAUCE

Steps:

• Melt the butter in a large skillet. Add the onions and cook until slightly softened.
• Add the garlic, basil, rosemary, and white wine. Simmer for 5 minutes.
• Add the diced tomatoes. Cook for 10 minutes, until the tomatoes have softened.
• Add the heavy cream. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about another 10 minutes.
• Remove from heat, and season to taste with salt and pepper. Serve over freshly cooked pasta.

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.

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.

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.

QUICK, EASY, CREAMY, TOMATO PASTA SAUCE

Steps:

• Heat a saute pan on medium heat.
• Pour in the olive oil.
• Stir the tomato paste gently into the oil.
• It may not completely mix just yet.
• (Don't get the heat too high).
• Add the cream and stir into the tomato mixture.
• Heat it gently so that it almost starts to simmer.
• At this point it is done.
• Add the crushed garlic and fresh ground pepper.
• Serve immediately over or in your pasta, and garnish with lots of fresh chopped basil.

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.