Tomato Cream Sauce
Makes about 2 cups
This quick and easy tomato cream sauce is a luxurious and elegant accompaniment for veal, pork, chicken, some seafood and, of course, pasta. If using with a sautéed or pan-roasted meat, use the same pan, omit the oil if there is enough left from cooking the meat, and make sure you scrape up all of the flavorful browned bits in the bottom when you add the tomatoes. See the veal cutlet recipe in the similar and related recipes links for a delicious example. Use fresh herbs when available, or substitute one-third the amount of dried, stirring them in when you first add the tomatoes. This recipe can easily be halved.
- 2 tablespoons olive oil, butter or a combination
- 3 large cloves garlic, minced
- 2 cups chopped fresh tomatoes (or canned, drained of juice)
- Salt and pepper to taste
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Heat the olive oil and butter in a medium skillet over high heat. Add the garlic and stir. Add the tomatoes, salt and pepper and turn to high heat. Cook until the tomatoes break down. Add the wine and reduce slightly. Finally, add the cream, basil 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, spooned over the entree or side dish.
Notes: This is a rich sauce, so a little goes a long way. Use a moderate amount on the serving plates and pass extra for those who want it. You can easily cut back on the amount of cream without sacrificing flavor for a lighter presentation.