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Question by the dirty south: How to make a tomato cream sauce?
I have this recipe that calls for a tomato cream sauce what kind of cream do I use and when do I add it to the sauce and how do I cook it?
Best answer:
Answer by birdwatcher
Tomato Cream Sauce
INGREDIENTS:
2-1/2 Tablespoons unsalted butter
3 Tablespoons flour
1-1/2 cups milk
1/2 cup cream
1 Tablespoon tomato paste
Salt, freshly ground pepper & freshly ground nutmeg
PREPARATION:
1. Melt butter in enamel saucepan and when it is melted, stir in flour. Cook for a few seconds.
2. Remove from heat and pour in milk, beat vigorously to blend.
3. Return to heat and continue stirring until sauce comes to a boil.
4. Add the cream and about 1/2 tablespoon of the tomato paste and stir again.
5. Add the rest of the tomato paste, stir and let the sauce boil for 2 minutes.
6. Remove from heat, taste and season highly with the salt, pepper and nutmeg.
Add your own answer in the comments!
When I make a traditional pomodoro sauce, I heat up garlic in olive oil. Then I add diced tomatoes and fresh basil. Thats it. I cook that for about 20 minutes and serve it over pasta. Its absolutely delicious…with all the flavours coming out. But it is still chunky. So my suggestion to you is to puree the sauce after twenty minutes. You could used pureed tomatoes, from the start, but they just aren’t as tastey. Once pureed, add in the cream. I am a decadent cook, so I would use whipping cream – adding it until the colour has lightened slightly…you don’t want to use too much. But if you want to have more tomato flavour, I would use 18% or 1/2 and 1/2.
Its all about the tomato flavour…the cream just softens it. Enjoy!
Pasta with Tomato Cream Sauce
1 (28 ounce) jar tomato pasta sauce
1 cup half-and-half
2 cloves garlic, pressed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried basil
1 (8 ounce) package angel hair pasta
1/8 cup freshly grated Parmesan cheese
In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, and basil. Simmer over low heat for 45 to 50 minutes; do not boil.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss pasta with sauce and Parmesan cheese. Serve immediately.
FRESH TOMATO CREAM SAUCE
1 can chopped tomatoes, or 8 plum tomatoes skinned and chopped w/ juice
2 cloves of garlic, chopped
1/2 minced onion
1 tbsp olive oil
1 cup of whipping cream
Fresh basil, torn
salt and pepper to taste
Heat oil in a sauce pot over med heat and add onion and garlic. Saute until onion is soft. Add tomatoes and salt and pepper. Simmer for 10 min.
Add cream, reserving 2 tbsp. Let the sauce simmer for 20 minutes until slightly reduced.
Add the last 2 tbsp of cream at the last minute.
Sprinkle with fresh basil. Serve over fusili or linguine pasta.