Friday, August 5, 2016

Tomato-Cream Sauce For Pasta

Kathleen made this sauce for when she made lasagna.  It is quite tasty.
Tomato-Cream Sauce For Pasta
adapted from

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained (I used regular)
1 can tomato paste
1 can tomato sauce
1 tablespoon dried basil leaves
1/2 tablespoon dried oregano
3/4 teaspoon white sugar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
1/2 cup grated parmesan cheese

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, stir in parmesan and simmer 5 more minutes (I simmered for 15-20 minutes so the flavors came together).

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