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


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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


  • 1Over medium-high heat, in a large sauce pan, add all the ingredients and blend well.
  • 2Bring 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.
  • 3Serve over any type of pasta, use for lasagna, over chicken, add cooked ground beef, etc. The uses are endless.

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About Best tomato cream sauce

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

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