Creamy Tomato Sauce

Creamy Tomato Sauce by Bakewell Junction

Whew.  It’s been a busy few weeks.  We had a huge deadline at work and with the Easter holiday, it’s been a whirlwind.  I had family over for Palm Sunday and we had a few favorites.  One of them is this Creamy Tomato Sauce over ravioli.  Now, the ravioli I like to use is store bought and frozen (I know, don’t judge) but the highlight is this sauce.  It is delicious.  I bet you’ll have a difficult time trying to stop yourself from licking the plate after the ravioli are gone.  Just be sure to have a few loaves of crusty Italian bread to mop up any remaining sauce on the plate.

Enjoy.

Creamy Tomato Sauce

Yield:  4 – 6 servings                Cook Time:  45 minutes

Ingredients

• 1 28 ounce can of your favorite crushed tomatoes
• 1 cup heavy cream (I use heavy whipping cream)
• 2 tablespoons shredded fresh basil or 3 teaspoons dried basil
• 3 cloves of garlic, minced
• 1 teaspoon dried oregano or marjoram, optional (I omit this)
• Salt and black pepper to taste (I omit the pepper)

Directions:

Step 1:  Combine tomatoes, oregano, basil, garlic, salt and black pepper in a large sauce pan or a stock pot.  Cook on low and bring the tomato mixture to a simmer.  Simmer 30 minutes.

Step 2:  Add cream and stir until combined.  Meanwhile begin cooking a pound of your favorite pasta according to the package directions in a different pot. Back to the sauce – simmer until thickened while stirring occasionally.  You will see the mixture thickening after 10 to 15 minutes.

Step 3:  Server immediately over your favorite pasta.

Tips:  This recipe is best the first day.  It’s good as leftovers too but it won’t be as creamy and will begin becoming more like a regular pasta sauce.

Enjoy!!!