From DN Recipes by David Nagy · Food & Beverage

Tomato Cream Sauces

Published

Tomato Cream Sauces

No Cook:
Ingredients
* 1 28-ounce can whole peeled tomatoes juice reserved
* 1 tablespoon tomato paste
* 2 cloves garlic minced
* 1 tablespoon olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon kosher salt plus more to taste
* 2 tablespoons heavy cream

  1. Drain the tomatoes and reserve the juice. 
  2. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and smooth. 
  3. Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano, and salt. 
  4. Stir in the heavy cream. Taste and adjust as necessary.


Cook:
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • ¾ teaspoon white sugar
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup heavy cream
  • 1 tablespoon butter

Directions
1. Heat olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes, stirring the garlic in during the last minute.
2. Add undrained tomatoes, basil, sugar, oregano, salt, and pepper; stir to combine as it comes to a boil. Continue to boil until most of the liquid evaporates, about 5 minutes.
3. Remove from the heat. Pour in cream and butter; stir to combine.
4. Return to the stove and simmer over low heat for 5 more minutes.