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Tomato Cream Sauce
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Description
This is the perfect made-from-scratch red sauce you can whip up any time, even on a work night. It’s seasoned just right, even though you won’t need to re-stock your spice rack to make it. The secret to the flavor and texture with this red sauce is fire-roasted canned tomatoes and an immersion blender.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Shallot, Sliced And Diced
- 4 cloves Garlic, Crushed
- 3 cans (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes
- 2 teaspoons Salt
- 2 teaspoons Pepper Or To Taste
- ⅓ cups Freshly Grated Parmesan Cheese
- ¼ cups Half-and-half
Preparation
Heat olive oil in a large saucepan on the stove. Add shallot and garlic and cook until softened and fragrant.
Add fire-roasted diced tomatoes, salt and pepper. Cover and simmer for a few minutes. Lower heat and use an immersion blender to combine the ingredients and create a smooth sauce. Return to medium heat and bring to a low boil.
Remove from heat. Add Parmesan cheese and half-and-half. Serve right away over your favorite pasta.
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