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Tomato Cream Sauce

  • 2servings
  • 40minutes
  • 165calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 1 medium onion, chopped (1/2 cup)

  3. 1 clove garlic, finely chopped

  4. 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

  5. 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

  6. 1 can (28 ounces) whole Italian-style plum tomatoes, drained

  7. 1/2 cup whipping (heavy) cream

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.

  2. Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately, or cover and refrigerate up to 24 hours.

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