FRESH TOMATO CREAM SAUCE
To top your next pasta dish, make this rich and creamy tomato sauce filled with fresh, juicy tomatoes and fragrant herbs.
Provided by Shanna Mallon
Categories Sauces
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 cup, Calories 301 calories, Sugar 7.4 g, Sodium 27.5 mg, Fat 27.7 g, SaturatedFat 17.4 g, TransFat 0.7 g, Carbohydrate 11.5 g, Fiber 2.7 g, Protein 3.8 g, Cholesterol 82.5 mg
TOMATO CREAM SAUCE
This tomato cream sauce is the perfect easy pasta sauce for a quick weeknight meal. It's ready in less then 30 minutes, and the whole family will love it!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 116 calories, Carbohydrate 13.9 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 5.2 grams fat, Fiber 2.5 grams fiber, Protein 4.3 grams protein, SaturatedFat 3.2 grams saturated fat, ServingSize 1/6 recipe, Sodium 371 milligrams sodium, Sugar 7.1 grams sugar
TOMATO-CREAM SAUCE FOR PASTA
Serve over your favorite pasta. Absolutely delicious and so easy to make!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g
QUICK FRESH TOMATO SAUCE
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.
Provided by David Tanis
Categories sauces and gravies
Time 30m
Yield About 2 1/2 cups
Number Of Ingredients 7
Steps:
- Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.
- Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
- Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 12 grams
TOMATO CREAM SAUCE
Looking for a pasta sauce recipe? Then check out this tomato and cream sauce with a hint of herbs. Ready in 40 minutes!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 40m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 35 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg
FRESH TOMATO SAUCE
This is a fresh and delicious pasta sauce that is very simple to make. It is great to make in the summer when there is an abundance of fresh vegetables.
Provided by KARMELE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
- Mix ingredients well; cover and simmer for 30 minutes. Serve.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 13.4 g, Fat 9.4 g, Fiber 3.2 g, Protein 2.2 g, SaturatedFat 1.3 g, Sodium 10.1 mg, Sugar 6.7 g
EASY TOMATO CREAM SAUCE
This Easy Tomato Cream Sauce takes less than 10 minutes to prepare and is a great alternative to store-bought sauce. Toss with your favorite cooked pasta for a quick and easy meal!
Provided by Valerie Brunmeier
Categories Main Course Pasta Sauces
Time 10m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 136 kcal, Carbohydrate 7 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 601 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
FRESH TOMATO SAUCE
Steps:
- Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.
CREAMY TOMATO SAUCE
This easy five-ingredient sauce has just a touch of cream to temper the acidity of the tomatoes; and it has the perfect consistency for spooning over all types of pastas. Try it with homemade potato gnocchi.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield Makes about 2 cups
Number Of Ingredients 6
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.
NO-COOK FRESH TOMATO SAUCE
Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer
Provided by Taste of Home
Time 15m
Yield about 3-1/2 cups.
Number Of Ingredients 7
Steps:
- Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.
Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CREAMED TOMATO SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies, appetizer
Time 20m
Yield About one and one- quarter cups
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 49 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 31 grams, Sodium 560 milligrams, Sugar 6 grams, TransFat 1 gram
BASIC FRESH TOMATO SAUCE
I discovered this sauce recipe by total accident, randomly paging through a 33 year old Sunset canning book. Once made, it is the BEST fresh tomato sauce I've ever tried or made. Well worth the time it takes to make from scratch.
Provided by The_Swedish_Chef
Categories Sauces
Time 1h40m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes), stirring occasionally.
- Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.
- Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.
- Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes. Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
- You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.
FRESH TOMATO SAUCE
A recipe from my Great Aunt's collection. This is one she clipped out of the paper, probably the Chicago Tribune. This contains some unusual ingredients - in particular saffron and ground coriander, and the recipe also calls for steeping a bundle of herbs in the sauce as it cooks. If saffron is too costly, you can substitute dried safflower or just leave it out. Makes 3 cups sauce.
Provided by HeatherFeather
Categories Sauces
Time 1h15m
Yield 3 cups sauce, 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion and garlic in olive oil in a large saucepan until tender.
- Stir in flour until smooth.
- Add tomatoes.
- Wrap thyme, parsley, bay leaf, and orange rind in cheesecloth, tie, and add to the pot.
- Add all remaining ingredients.
- Heat sauce to a simmer, then drop on the lid and simmer 10 minutes, stirring occasionally.
- Remove lid and simmer another 25-30 minutes, or until sauce has thickened.
- Remove the herb bouquet and chill sauce overnight (or freeze for later).
- Heat again before serving over hot cooked pasta or meats.
Nutrition Facts : Calories 71.8, Fat 3.8, SaturatedFat 0.6, Sodium 154.7, Carbohydrate 9.1, Fiber 2.3, Sugar 4.8, Protein 1.8
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- Heat a dutch oven over medium heat. Add the olive oil and heat until it shimmers. Add the onions and sautee until translucent - do not brown - about 5 minutes. Add the garlic cloves and sautee, stirring continuously, until fragrant (about a minute).
- Add the tomatoes with their juices, salt, dried basil, parsley, and oregano. Give everything a good stir. Place the butter on top. Increase the heat to high and bring the liquid to a simmer. Adjust the heat to low or medium low to maintain a consistent simmer with slow, large bubbles. Cover and simmer at least 20 minutes. Stir the sauce occasionally and when you do so, use the back of a wooden spoon to gently crush the tomatoes.
- Turn off the heat, then add the cream. Puree with an immersion blender until smooth. Taste for seasoning and add additional salt or cream if needed. Toss half the sauce with one pound of a cooked short pasta like rigatoni. Portion onto plates or into pasta bowls and garnish with fresh basil. Freeze the remaining half of the pasta sauce in a tightly sealed container for up to 3 months.
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