Tomato Cream Sauce for Pasta
This simple tomato cream sauce is perfect for any kind of pasta. This recipe calls for two 28-oz. cans of whole tomatoes, but you could substitute crushed tomatoes, diced tomatoes or tomato purée.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 2 28-oz cans whole tomatoes, with liquid
- 4 oz (1 stick) butter
- 4 carrots, chopped
- 1 medium onion, chopped
- 2 cloves garlic, finely minced
- 1 Tbsp Kosher salt (or to taste)
- 2 tsp sugar
- 1½ cups heavy cream
- In a large, heavy-bottomed saucepan, heat the butter for a minute over medium heat.
- Add the onions and carrots, and sauté for a bit until the onions are translucent but not brown.
- Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.
- Remove from heat and pass through a food mill, or purée in a food processor until smooth, working in batches if necessary.
- Return the sauce to the pot, add the cream and simmer for an additional 15 minutes.
- Season to taste with Kosher salt and sugar and serve right away.
Makes about 2 quarts of tomato cream sauce.