This simple tomato cream sauce is perfect for any kind of pasta. This recipe calls for one 28 ounce can of whole tomatoes, but you could substitute crushed tomatoes, diced tomatoes or tomato purée.
- 1 28-oz can whole tomatoes (with liquid)
- 2 oz butter (1/2 stick)
- 2 carrots (chopped)
- 1/2 medium onion (chopped)
- 2 cloves garlic (finely minced)
- 1 1/2 teaspoon Kosher salt (or to taste)
- 1 teaspoon sugar
- 3/4 cup heavy cream
- In a large, heavy-bottomed saucepan, heat the butter for a minute over medium heat.
- Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown.
- Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
- Remove from heat and pass through a food mill, or purée in a food processor until smooth, working in batches if necessary.
- Return the sauce to the pot, add the cream and simmer for an additional 15 minutes.
- Season to taste with Kosher salt and sugar and serve right away.
If you prefer your tomato cream sauce a little chunkier, reserve some of the non-pureed sauce to mix in before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|