tomato cream sauce recipe
The Best tomato cream sauce recipe
What I love most is how versatile it is. You can serve it over homemade mac and cheese, as a topping for grilled chicken, or even spread it on toast for a quick lunch. It’s also surprisingly healthy for what it is—packed with tomatoes for vitamins and a touch of cream that’s balanced with a little butter or olive oil. Plus, it’s easy to customize: swap in a little garlic or basil for extra flavor, or leave it simple if you just want the sweet, creamy goodness. It’s the kind of sauce that makes every meal feel a little more satisfying, whether you’re feeding a crowd or just enjoying a quiet night in.
Classic Tomato Cream Sauce for Pasta
A rich, velvety tomato sauce perfect for pasta dishes, offering a balance of sweet and savory flavors with a creamy finish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 tbsp grated Parmesan cheese
- Salt and black pepper to taste
👨🍳Directions
-
1
Heat olive oil in a large saucepan over medium heat. Add crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Stir and simmer for 10 minutes. -
2
Reduce heat to low. Pour in heavy cream and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens and coats the back of the spoon. -
3
Strain the sauce through a fine-mesh sieve to remove any seeds or skins, then return it to the pan. Stir in Parmesan cheese until fully melted and smooth. -
4
Adjust seasoning with salt and pepper if needed. Keep warm until ready to serve.
🔧Equipment
- Large saucepan
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tomato Cream Sauce for Pasta Works
❓ Frequently Asked Questions About Tomato Cream Sauce for Pasta
1. How long does it take to make this tomato cream sauce?
This sauce takes about 30 minutes to prepare, including simmering time. The active cooking time is roughly 15–20 minutes, depending on how long you simmer the tomatoes.
2. Can I substitute fresh tomatoes for canned?
Yes, you can use fresh tomatoes, but adjust the cooking time slightly. If using fresh, simmer until they break down completely (about 10–12 minutes) instead of the 15-minute canned version. Adjust salt and acidity to taste afterward.
3. What’s the best way to thicken the sauce if it’s too thin?
If the sauce is too thin, reduce it further by simmering uncovered on low heat for 5–7 minutes. Stirring in a small amount of tomato paste (1–2 tablespoons) at the end can also help thicken it naturally.
4. Should I use heavy cream or half-and-half for this recipe?
For a richer sauce, use heavy cream. Half-and-half works too but will result in a slightly lighter texture. The key is to balance it with the acidity of the tomatoes and the richness of the cheese.
5. Can I make this sauce ahead of time?
Yes, you can prepare the sauce in advance and refrigerate it for up to 3 days. Reheat gently over low heat, stirring occasionally, until it reaches your desired consistency.
