Well…I have had a most unproductive Sunday. To try to make my day seem more productive than it has been, I thought I would share my favorite Tomato Cream Sauce Recipe. I spent the entire day SLEEPING off the mojitos I drank last night. Oh boy did I have way too much fun…and today I was punished for it.
Ahh I had such big plans for today – Zumba, a little pool time, maybe some cleaning. None of that happened because someone once told me, “You booze. You lose.” And I most definitely lost.
A few readers asked me for how to make the tomato cream sauce I shared on Friday night. I definitely recommend this sauce for any kind of pasta and with any kind of add-ins (veggies, fish, meat). Mr. Bear loves Bertolli’s Vodka Sauce, but I prefer to make my own creamy tomato sauce.
Tomato Cream Sauce Recipe
Here is what I use:
2 cloves garlic – diced
1/2 shallot – diced
2 tablespoons olive oil
1 can tomato paste – I buy the Italian herbed flavor
1 small can of tomato sauce – I buy the Italian herbed flavor
1 1/2 cups heavy cream
(you will use as much water as the tomato paste can holds)
1 tablespoon dried parsley
1 tablespoon each – salt and pepper
*optional: fresh basil, red pepper flakes, fresh shredded parmesan
Here is how I make it:
1. In a very large and very deep skillet, add your olive oil. Turn on the heat to medium-low and add the garlic and shallots. Cook for only 2-3 minutes – stirring every so often – you do not want the garlic or shallots to burn!
2. Stir in the tomato paste. Add the can of tomato sauce. Add the water (measured out in the tomato paste can). Stir together and let the sauce simmer for 2 minutes.
3. Slowly stir in the heavy cream and turn the heat to medium low. Stir until the sauce is light pink. Add the parsley, salt, and pepper. Allow the sauce to simmer on medium-low heat for 10 minutes, or until it is think and delicious (that means you should taste it!).
Note: If your sauce is too thin, add more cream. If your sauce is too thick, you can add vegetable/chicken broth or water.
Here is a recipe in which I use the tomato cream sauce with shrimp, scallops, and proscuitto. I wrote the recipe last April and have since altered my tomato cream sauce recipe.
I used to type up all of my recipes on my cooking blog, Mrs. Bear’s Tasty Fare, but I haven’t been there in awhile. Mostly because I am a lazy bum – perhaps I should start blogging there again?
I am not going to be a happy bear tomorrow morning. I start a class Math intervention (9am – 4pm shoot me now) that lasts all week. It should be SO much fun – sitting in a classroom with a bunch of miserable teachers (we aren’t getting paid in dollars for this class, only some nonsense called achievement units) and learning about Math (my least favorite subject). Can’t wait!
My chinese food just got here …so, I hope you all had a fabulous weekend!