- In a large saucepan, add olive oil and butter and stir on medium heat till butter melts. Add onions and garlic and sauté for about a minute or till onions are translucent. Add tomato sauce, salt, pepper and sugar. Stir to combine and leave it covered to simmer on low to medium heat, stirring every few minutes.
- Just before you intend to serve it and after you’ve removed it from the heat, stir in the cream, check and adjust the seasoning. Garnish with basil leaves and parmesan. Serve hot with pasta.
I LOVE The Pioneer Woman’s blog. Browsing through her blog has become one of my favorite reading-before-bed-rituals. Its only natural that one of these night time perusings make their way to the table. This tomato cream pasta fit nicely into our meatless Monday scheme of things. Its easy, fuss free and filling – I think that meets the weekday-mundane-dinner category perfectly. Serve this with a huge chunk of garlic bread and see how sneakily this creeps into your weekly dinner rotation, this cheeky one.
This also marks the first time I used canned tomatoes instead of fresh ones. I know, I know it’s a terrible thing to do in the world of fresh tomatoes all year round but I wanted to experiment a little – it paid off. The sauce was smooth and tart-y, something I always look for. The added cream gives it an incomparable lightness – all in all, it’s a keeper. The cans weren’t hard to find either – plum tomatoes for 70 bucks a can – and I don’t refuse a bargain.
Tomato Cream Sauce
Source: The Pioneer Woman
2 cans (approximately 15 oz) canned tomatoes
2 tbs olive oil
2 tbs butter
1 medium onion, finely chopped
4 – 5 garlic cloves, finely chopped
1 cup (240 ml) cream
A pinch of sugar (or more – depends on how tart like your tomatoes are)
Salt and pepper, to taste
Parmesan, to garnish
Basil leaves, to garnish (optional – you could always use dried)