Tomato Cream Sauce

Rich with a balance of bright tomato flavor, this Tomato Cream Sauce can be made in less than 20 minutes from start to finish. It's really good served with chicken, shrimp, fish, or pork, but it's especially indulgent when tossed together with freshly cooked pasta. It's naturally gluten-free with 2 dairy-free options listed as well. This sauce is so easy to make and incredibly tasty, you may never buy jarred sauce again.

Prep Time5

Cook Time15

Total Time20

Author : Kari Peters

Cuisine: Italian

Servings:

Calories: 252kcal

Ingredients

1 tbsp olive oil
2 cups onion finely diced, 1 small
2 cloves garlic minced
14 ounce can diced fire roasted tomatoes or regular diced tomatoes
6 ounce can tomato paste
1 cup heavy whipping cream see notes for dairy free
1/2 cup freshly grated parmesan
1/2 tsp sea salt or to your taste
black pepper to taste
2 tbsp parsley or basil chopped

Serve with:

1 pound freshly cooked pasta, chicken, shrimp, fish, or pork see notes
additional grated parmesan and chopped fresh basil if desired.

Instructions

Start by dicing the onion and mincing the garlic.
Preheat a large skillet (10") over medium-high heat. When the pan is hot, add the olive oil along with the onion and garlic. Lower the heat to low or medium-low and cook until the onion softens about 3-5 minutes.
Blend the diced tomatoes in a blender until mostly smooth. Pour the blended tomatoes into the skillet and add the tomato paste.
Mix together until smooth, then add the heavy cream and stir to combine again. Bring the sauce to a simmer, and cook until the flavors meld and the sauce has thickened 8-10 minutes. Stir as little as possible so the liquid layer on the top is undisturbed, it helps to prevent splattering.
When the sauce is done, season to taste with sea salt and pepper. Stir in half of the parmesan cheese then sprinkle the remaining amount over the top and garnish with chopped fresh parsley or basil.
Serve this sauce with your choice of protein or freshly cooked pasta.

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Notes

For some dairy-free options, you could add 1 cup of unsweetened coconut cream in place of the heavy cream. Or simmer the sauce adding a touch of water or chicken broth as necessary, then whisk in some dairy-free cream cheese when the sauce has finished cooking. You can also use 1 cup of my Vegan Alfredo Sauce in place of the heavy cream.

Gluten-free pasta comes in 12-ounce packages which works really well with this amount of sauce and 1 pound of cooked protein tossed together.

If you're using regular pasta which comes in 1-pound packages, this is the perfect amount of sauce. However, you may need to add a touch more cream to 'make more sauce' if you also add 1 pound of protein to the pasta.

The nutrition facts are calculated for the sauce only, adding pasta, protein, or extra cheese is separate.

Nutrition