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Tomato Cream Sauce
Heat 1 tablespoon olive oil or vegetable oil in a 12 inch skillet over medium-high heat. Cook 1 medium chopped onion, 1 clove
finely chopped garlic, 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried and 1 28 ounce can whole Italian style plum tomatoes, drained, for 10 minutes, breaking up tomatoes and stirring occasionally.
Stir in 1/2 cup whipping cream, 1/4 teaspoon salt and 1/8 teaspoon pepper, reduce heat to low and cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately or cover and refrigerated for up to 24 hours.
Serve over pasta.
Serves 4.
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Tomato Cream Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Tomato Cream Sauce
Heat 1 tablespoon olive oil or vegetable oil in a 12 inch skillet over medium-high heat. Cook 1 medium chopped onion, 1 clove
finely chopped garlic, 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried and 1 28 ounce can whole Italian style plum tomatoes, drained, for 10 minutes, breaking up tomatoes and stirring occasionally.
Stir in 1/2 cup whipping cream, 1/4 teaspoon salt and 1/8 teaspoon pepper, reduce heat to low and cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately or cover and refrigerated for up to 24 hours.
Serve over pasta.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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