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27 February 2010

Fresh Tomato Cream Sauce

tomatocream

I am very excited about this recipe.  It is the result of a few extra tomatoes and a bit of rummaging through the pantry, and it is delicious.

You see last week I was at the local Community Market when I happened across a couple selling big and quite beautiful tomatoes.  I, being an avid tomato fan, avariciously bought up six of the finest ones they possessed. 

I ate two of the tomatoes as slices on my daily BLT’s, another I shared with the kids as an afternoon snack, I used one to stuff peppers (recipe to follow soon), leaving two tomatoes. 

I had been perusing Vodka Sauce recipes on the Internet lately but having no Vodka in the house, was left only reading the recipes.  On a whim, though, I decided to make a sauce that would channel a good Vodka sauce sans the Vodka and also use up the last of my tomatoes. 

With a little of this and a little of that, a sauce came together quite quickly and was enjoyed over a bed of ziti pasta. 

 

 

 

 

 

 

 

Fresh Tomato Cream Sauce

tomatocream1

Ingredients

2 large tomatoes

1 tbsp garlic

1/2 green pepper

1/2 small onion

2 tbsp extra virgin olive oil

1 tbsp tomato paste

1 tbsp basil

1 tsp sugar

1/4 tsp oregeno

1/8 tsp black pepper

1/4 tsp salt

1/8 tsp nutmeg

1/2 cup heavy cream

1 tbsp butter

parmesan cheese

Directions

  1. In a food processor combine tomatoes, garlic, green pepper and onions and pulse two or three times.  You could also hand chop each if desired.  In a large saut√© pan, combine olive oil, chopped/pulsed vegetables, paste, sugar and herbs.  Simmer for 20 minutes.  Remove from heat and add cream and butter.  Serve over choice of pasta and top with freshly grated parmesan cheese.

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