Monday, August 22, 2011

Tomato-Cream Sauce

I made cheese tortellini tonight (well, put the frozen tortellini in boiling water) and wanted a different sauce than our normal standby spaghetti sauce. I looked on my All Recipes app and this one came up and I actually had all the stuff for it! It was easy and excellent. Definitely a keeper, even Logan scarfed it all down, which is REALLY saying something since I can rarely get him to eat a real meal (I swear he only eats meals to get to snacktime--the boy lives on snacks). One of the reviews said you could make extra and freeze it for later, but I don't know how well a cream-based sauce would freeze. Others said they put it all in the blender to make it a smoother sauce (instead of chunky from the diced tomatoes)--I may try that next time since Chris picked most of the tomato chunks out. I also read that people used fat-free half & half or cream or just milk and extra butter and that it turned out fine (and a little healthier) but I just happened to have cream on hand. Next time I'll probably try milk. If I wasn't trying to please a 4 year old boy, I probably would have added some red pepper flakes to add some spice, like other reviewers did.

Tomato-Cream Sauce


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


  1. 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.

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