Description
This creamy tomato sauce is a flavorful and rich sauce perfect for pasta, chicken, or fish. Made with sautéed onions and garlic, crushed tomatoes, a blend of herbs, and enriched with heavy cream and Parmesan cheese, it delivers a luscious, comforting taste that melds classic Italian flavors with a creamy twist.
Ingredients
Scale
Sauce Base
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
Seasonings & Herbs
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Finishing Ingredients
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, chopped for garnish (optional)
Instructions
- Sauté Onions: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes, developing the base flavor.
- Add Garlic: Add the minced garlic to the pan and sauté for about 1 minute until fragrant, releasing its aroma.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes, then stir in sugar, salt, black pepper, dried basil, and dried oregano. Mix thoroughly to combine all flavors.
- Simmer Sauce: Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld smoothly.
- Add Cream: Reduce heat to low and slowly pour in the heavy cream while stirring continuously to create a rich and creamy consistency.
- Incorporate Parmesan: Stir in grated Parmesan cheese until it melts completely into the sauce, enhancing creaminess and depth of flavor.
- Adjust Seasoning: Taste the sauce and adjust seasoning, adding more salt or sugar as desired to balance the acidity and sweetness.
- Final Simmer: Allow the sauce to simmer gently for another 5 minutes to blend all ingredients perfectly and ensure it is heated through.
- Serve: Serve hot, garnished with freshly chopped basil leaves if desired. It pairs beautifully with pasta or as a topping for chicken or fish.
Notes
- For a thicker sauce, simmer longer to reduce liquid.
- Use fresh herbs if available, adjusting quantities accordingly for a brighter flavor.
- Parmesan cheese adds saltiness; adjust added salt carefully.
- This sauce can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- To make the sauce vegan, substitute heavy cream with coconut cream and omit Parmesan or use a vegan cheese alternative.
