Watch this interesting recipe on how to make “Tomato Pasta Sauce Recipe”. Ingredients- 5-6 tomatoes diced 1 cup tomato puree 2 cloves of garlic chopped 1 oni…
Question by -k-a-t-i-e->: How to make a tomato basil cream sauce?
Im trying to make Tomato Basil Pasta. and i just can’t get the cream sauce just right, Can you help me?
Best answer:
Answer by marylynn1980
This one has olives, but you can omit them if you dont like them.
Ingredients:
3 Tbs. unsalted butter
1 sweet white onion such as Vidalia, finely diced
1 leek, white portion only, rinsed well and
finely diced
4 garlic cloves, thinly sliced
Tiny splash of brandy or cognac
1 can (35 oz.) plum tomatoes, chopped
2 handfuls of fresh basil, minced
Salt and freshly ground pepper, to taste
1 lb. spaghetti or bucatini
1/2 cup pitted Mediterranean-style black olives,
halved
1/2 cup heavy cream
Leaves from 3 or 4 large fresh flat-leaf
parsley sprigs, coarsely chopped
1 cup grated grana padano or Parmigiano-
Reggiano cheese
Directions:
In a large fry pan over medium heat, melt the butter. Add the onion and leek and sauté until soft, about 5 minutes. Add the garlic and sauté until fragrant and very lightly golden, 1 to 2 minutes. Add the brandy and let it boil away. Add the tomatoes and basil. Increase the heat to high and cook, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Season with salt and pepper.
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 7 to 9 minutes.
When the pasta is almost ready, add the olives and cream to the sauce. Simmer gently over low heat for a few minutes to blend the flavors.
Drain the pasta well and add it to the sauce. Add the parsley and toss gently. Pour into a warmed large, shallow bowl and serve immediately. Pass the cheese at the table. Serves 4 as a main course, 6 as a first course.
What do you think? Answer below!
Ani mesa t’ink you should cook uncovered to thicken and mesa know garlic comes after onion it does. mesa do like a tomata soup though.
why is the sauce so watery.
Wow, thats a lot of garlic.
Easy Recipe:
All you need is a 14.5 oz can of crushed tomatoes, 1 1/2 tablespoons of butter, half an onion, a 1/4 cup of heavy cream, 1 1/2 tablespoons fresh basil, salt, and pepper.
I first cut my half onion into thin slices and made a chiffonade of the basil (roll it up and cut thin slices along the rolled edge). I put a small saucepan over medium-ish heat and added the butter to let it melt. Once hot, I added the onion and sautéed it until it was soft and translucent.
Next, unsurprisingly, I added the crushed tomatoes and a little salt and pepper. I simmered this for about 15 minutes so a little water could evaporate and the flavors could meld. You generally don’t want to go longer than 20 minutes for a basic tomato sauce (unless it is a huge quantity), because you can actually ‘cook out’ the fresh tomato flavor.
Finally, after the fifteen minutes of simmering, I added the cream and shredded basil, stirred them in, and let the cream heat up for a minute or two over low heat. Feel free to add more salt if it needs it. That’s really all it takes. I make tomato sauce pretty frequently because it is so easy, but this is a good way to add some variety, even if it isn’t the healthiest sauce you’ll ever eat.
FETTUCCINE WITH TOMATO BASIL CREAM
1/2 c. heavy cream
1/2 c. chicken broth
1/4 c. olive oil
1/2 lb. fresh tomatoes, seeded & chopped
1/3 c. fresh basil leaves, cut julienne style
1/2 lb. fresh fettuccine (in the dairy case)
2-3 tbsp. fresh Parmesan cheese
In large skillet combine cream, broth and oil. Bring to a boil cook 5 minutes. Add tomatoes and basil. Simmer for 1 minute. Boil fettuccine and drain. Toss fettuccine in skillet with cream mixture sprinkle with cheese. Serves 2.
JM