• Melinda O'Malley Keckler

Tomato-Cream Sauce

Updated: Mar 15

This is the perfect made from scratch red sauce you can whip up any time, even on a work night. It's seasoned just right, even though you won't need to re-stock your spice rack to make it. The secret to the flavor and texture with this red sauce is fire roasted, canned tomatoes. Easy and so delicious! Spoon it over store-bought tortellini or ravioli and elevate the presentation of a quick meal. My family loves this red sauce and I have a feeling this will become your go-to "marinara" for spaghetti and meatballs, lasagna or any pasta dish that needs a red sauce.


Tomato-Cream Sauce is perfect over any pasta.

Tomato-Cream Sauce

By Melinda Keckler, Crinkled Cookbook


1 shallot, sliced and diced

4 cloves garlic, crushed

1 tbsp olive oil

3 14.5 ounce cans, fire roasted, diced tomatoes

2 tsp salt

pepper, to taste

1/3 cup freshly grated parmesan cheese

1/4 cup half and half


Heat olive oil in a large saucepan on the stove, add shallot and garlic and cook until softened and fragrant. Add 3 cans fire roasted diced tomatoes, salt and pepper. Cover and simmer for a few minutes. Lower heat and use an immersion blender to combine the ingredients and create a smooth sauce. Return to medium heat and bring to a low boil. Remove from heat, add parmesan cheese and half and half. Serve right away over your favorite pasta.


Note: Links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to and recommend things or ingredients that I use or love.


The beauty of this tomato-cream sauce is that it's light on the "cream" and heavy on the flavor. The fire roasted canned tomatoes make ALL the difference. This recipe is so easy to make, but so full of flavor - you may never buy another jar of spaghetti sauce again. :) If you don't have an immersion blender yet, this recipe is a good prompt to get one. Enjoy! Let me know what you think, be sure to log in and leave comments below. XO




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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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