Best tomato cream sauce

Darci Juris


Sometimes, regular tomato sauce is a little too acidic for me. Plus, I really enjoy a hint of sweetness (in mostly!). 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.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


Add to Grocery List

  • 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
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/4 c
    heavy whipping cream
  • 1/4 c
    red wine

How to Make Best tomato cream sauce


  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.

Printable Recipe Card

About Best tomato cream sauce

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

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