Tomato Cream Sauce Recipe


Cal/Serving: 476
Daily Value: 24%
Servings: 4

High-Fiber, Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A3843IU77%
Vitamin C58mg96%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg22%
Niacin (B3)3mg14%
Vitamin B61mg27%
Folic Acid (B9)77µg19%
Vitamin B120µg8%
Vitamin D1µg0%
Vitamin E4mg18%
Vitamin K143µg178%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Beth Dougherty Blair

A quick, easy and delicious sauce that goes well over pasta, chicken breast, or fish! 



1 28 ounce can of diced or whole tomatoes

2 or 3 garlic cloves, diced

1 small sweet onion, diced

8 large fresh basil leaves, chopped

2 tsp dried oregano

3 tbsp fresh chopped parsley

1/2 cup cream

2-4 ounces grated cheese (Parmesan works well)

salt and pepper to taste

  • 28 ounces diced or whole canned tomatoes
  • 1 small sweet onion, diced
  • pepper to taste
  • 2-3 cloves garlic, diced
  • salt to taste
  • 2 teaspoons dried oregano
  • 2-4 ounces grated cheese (Parmesan works well)
  • 8 large basil leaves, chopped
  • 3 tablespoons fresh parsley, chopped
  • 1/2 cup heavy cream


Add all ingredients except cream and grated cheese to a blender and puree at highest speed until liquified and there are no chunks or large pieces. Add heavy cream and pulse a few times to mix well. Pour into a saucepan or pot and heat over low-medium until steaming a bit, then stir in grated cheese and mix until melted. Turn off heat and immediately serve over pasta, chicken breast or baked fish.

Recipe Details

Servings: 4
Total time: 15-20 minutes
Cuisine: Italian
Special Designations: Nut-free, Vegetarian, Gluten-free

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Beth Dougherty Blair's picture

I have no idea why the ingredients are up there twice, but ignore the doubles!

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