Best tomato cream sauce

Darci Juris

By
@keepitinthekitchen

Sometimes, regular tomato sauce is a little too acidic for me. Plus, I really enjoy a hint of sweetness (in mostly everything...lol!). This is my rendition of a vodka cream sauce, minus the vodka, and with a hint of sweetness. I have used this sauce for spaghetti, for lasagna, for meatballs, and over chicken stuffed manicotti. I have even thought about jarring and selling this. So, whenever you need to grab a red Italian sauce, try this one to see if you agree on the deliciousness.


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Rating:

Comments:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 can(s)
fire roasted tomatoes, diced
2 can(s)
tomato sauce
1 Tbsp
dried oregano
1 Tbsp
dried basil
1 Tbsp
dried parsley
1 Tbsp
sugar
1 tsp
salt
1/2 tsp
black pepper
1/4 c
heavy whipping cream
1/4 c
red wine

Directions Step-By-Step

1
Over medium-high heat, in a large sauce pan, add all the ingredients and blend well.
2
Bring to a boil, then reduce heat and let simmer for 60 minutes, stirring occasionally. Sauce will thicken up.  For a thinner sauce, only simmer 30-45 minutes.
3
Serve over any type of pasta, use for lasagna, over chicken, add cooked ground beef, etc. The uses are endless.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian