TOMATO CREAM SAUCE

MAKES ABOUT 2 CUPS

This sauce goes well with veal, pork, chicken, some seafood or pasta. If using with a sautéed meat, use the same pan, omit the oil if there is enough left from the meat, and make sure you scrape up all of the browned bits in the bottom.

INGREDIENTS

2 tablespoons olive oil or butter

3 large cloves garlic, minced

2 cups chopped fresh tomatoes (or canned, drained of juice)

1 tablespoon dried basil

Salt and pepper to taste

1/2 cup dry red or white wine

1/2 cup heavy cream

2 tablespoons chopped fresh parsley

Heat the olive oil in a medium skillet over high heat. Add the garlic and stir. Add the tomatoes, basil, salt and pepper and turn to high heat. Sauté until the tomatoes break down. Add the wine and reduce slightly. Finally, add the cream and parsley. Cook another 2 minutes or so, until desired consistency. Gently crush the tomatoes with the back of a spoon to release additional juices. Serve immediately.

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