Tomato Cream Recipes

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TOMATO CREAM SAUCE



Tomato Cream Sauce image

Looking for a pasta sauce recipe? Then check out this tomato and cream sauce with a hint of herbs. Ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 40m

Yield 2

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 can (28 ounces) whole Italian-style plum tomatoes, drained
1/2 cup whipping (heavy) cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.
  • Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately, or cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 35 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

FRESH TOMATO CREAM SAUCE



Fresh Tomato Cream Sauce image

To top your next pasta dish, make this rich and creamy tomato sauce filled with fresh, juicy tomatoes and fragrant herbs.

Provided by Shanna Mallon

Categories     Sauces

Time 35m

Number Of Ingredients 9

2 tablespoons unsalted butter
1/2 cup chopped onions
3 cloves garlic, chopped
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
1/2 cup white wine
4 large tomatoes, diced
1 cup heavy cream
salt and pepper, to taste

Steps:

  • Melt the butter in a large skillet. Add the onions and cook until slightly softened.
  • Add the garlic, basil, rosemary, and white wine. Simmer for 5 minutes.
  • Add the diced tomatoes. Cook for 10 minutes, until the tomatoes have softened.
  • Add the heavy cream. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about another 10 minutes.
  • Remove from heat, and season to taste with salt and pepper. Serve over freshly cooked pasta.

Nutrition Facts : ServingSize 1 cup, Calories 301 calories, Sugar 7.4 g, Sodium 27.5 mg, Fat 27.7 g, SaturatedFat 17.4 g, TransFat 0.7 g, Carbohydrate 11.5 g, Fiber 2.7 g, Protein 3.8 g, Cholesterol 82.5 mg

CREAM OF TOMATO SOUP



Cream of Tomato Soup image

Old fashioned easy to make creamy tomato soup that will warm your heart.

Provided by Julie Parton

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

Steps:

  • In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g

CREAM OF FRESH TOMATO SOUP



Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

  • Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  • Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

PASTA WITH TOMATO CREAM SAUCE



Pasta with Tomato Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely diced
Two 15-ounce cans tomato sauce or marinara sauce
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine
1 cup heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving

Steps:

  • Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
  • Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  • Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

TORTELLINI WITH TOMATO-CREAM SAUCE



Tortellini with Tomato-Cream Sauce image

This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

PASTA WITH SAUSAGE, TOMATOES, AND CREAM



Pasta with Sausage, Tomatoes, and Cream image

Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage

Provided by GinnyP

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

Steps:

  • Heat oil in a heavy skillet over medium heat.
  • Add sausage and crushed red pepper.
  • Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
  • Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
  • Add tomatoes, cream, and salt.
  • Simmer until mixture thickens slightly, about 4 minutes.
  • (Can be prepared one day ahead. Cover and chill.).
  • Cook pasta in large pot of boiling water.
  • Drain.
  • Bring sauce to a simmer.
  • Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
  • Divide pasta between plates.
  • Sprinkle with parsley.
  • Serve, passing Parmesan separately.

Nutrition Facts : Calories 1124.7, Fat 72.5, SaturatedFat 32.8, Cholesterol 187, Sodium 1712.9, Carbohydrate 82, Fiber 5.8, Sugar 9.7, Protein 36.9

TOMATO-CREAM REDUCTION



Tomato-Cream Reduction image

Provided by Bryan Miller

Categories     condiments, side dish

Time 10m

Yield about 3/4 cup

Number Of Ingredients 5

1 large shallot, minced
1 tablespoon butter
1 cup chopped canned imported tomatoes or fresh ripe tomatoes in season
1/2 cup heavy cream
White pepper to taste

Steps:

  • In a saucepan, saute the shallots in butter until they are clear. Add the tomatoes, heavy cream and pepper. Reduce by half and set aside.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 16 milligrams, Sugar 3 grams, TransFat 0 grams

PASTA WITH SHRIMP IN TOMATO CREAM



Pasta with Shrimp in Tomato Cream image

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Provided by Colu Henry

Categories     Dinner     Pasta     Tomato     Milk/Cream     Shrimp     Seafood     Shellfish     Feta     Parsley     Basil     Garlic

Yield Serves 4

Number Of Ingredients 15

Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
1/4 cup fresh basil chiffonade (see Cooks' Note)

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
  • Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
  • Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
  • Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
  • Plate in bowls and garnish with the remaining basil and the scallion greens.

CREAMY TOMATO SOUP



Creamy Tomato Soup image

This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, coarsely chopped
1 to 2 cloves garlic (optional)
2 (14-ounce) cans whole peeled tomatoes
Coarse salt and freshly ground pepper
1 1/2 cups Basic Chicken Stock, or water
1/2 cup heavy cream (optional)

Steps:

  • Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
  • Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
  • Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
  • Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

SUN-DRIED TOMATO CREAM SAUCE



Sun-Dried Tomato Cream Sauce image

I'm in heaven when I have this. It's so rich & creamy. The success to this recipe relies on the sun-dried tomatoes. I find Unico's julienned cut sun-dried tomatoes packed in oil are the best. Make sure to pick a jar that the sun-dried tomatoes are still bright red, not brown.

Provided by Sous Chef Bentley

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 garlic clove, finely chopped
1/2 cup sun-dried tomato packed in oil, julienned
1 1/2 cups whipping cream
1/2 cup brandy
salt & freshly ground black pepper
3 tablespoons butter, chilled and chopped into large pieces
basil, julienned
1 lb bow tie pasta, cooked & drained

Steps:

  • In a non-stick pan, melt 1 tbsp of butter over medium heat.
  • Saute the garlic.
  • Stir in sun-dried tomatoes, whipping cream & brandy.
  • Simmer over medium heat until reduced by half.
  • Season with salt and pepper.
  • Just prior to serving, whisk in butter.
  • Stir in the cooked bow tie pasta.
  • Toss with fresh basil.
  • Serve.

Nutrition Facts : Calories 959.9, Fat 51.5, SaturatedFat 29.5, Cholesterol 248.6, Sodium 196.2, Carbohydrate 87.2, Fiber 4.6, Sugar 2.3, Protein 18.8

FRESH CREAM OF TOMATO SOUP



Fresh Cream of Tomato Soup image

This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
1/4 cup butter, cubed
3 pounds fresh tomatoes, peeled, seeded and chopped
2 tablespoons tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup all-purpose flour
4 cups chicken broth, divided
1 cup heavy whipping cream

Steps:

  • In a large saucepan over medium heat, saute onion in butter until tender. Add the tomatoes, tomato paste, sugar, salt, basil, thyme and pepper; simmer for 10 minutes, stirring occasionally. Combine flour and 3/4 cup broth; form a smooth paste; gradually stir into tomato mixture with remaining broth. , Bring to a boil; cook and stir for 2 minutes, or until thickened. Reduce heat; cover and simmer for 30 minutes or until tomatoes are tender. Remove from the heat. Stir in cream; serve immediately.

Nutrition Facts : Calories 305 calories, Fat 23g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 1131mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 5g protein.

TOMATO SAUCE WITH HEAVY CREAM



Tomato Sauce with Heavy Cream image

This tomato sauce recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. It's a creamy tomato sauce that's simply delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Number Of Ingredients 7

2 1/2 cups canned imported Italian plum tomatoes, with their juices
1/3 cup unsalted butter
3 tablespoons very finely chopped onion
3 tablespoons very finely chopped carrot
3 tablespoons very finely chopped celery
Coarse salt
1/2 cup heavy cream

Steps:

  • Place tomatoes in the bowl of a food processor and pulse twice to break up tomatoes; set aside.
  • Cook butter and onion in a medium skillet over medium heat until browned. Add carrot and celery; cook for 2 minutes. Add tomatoes, and reduce heat until mixture just barely simmers. Cook, stirring occasionally, for 30 minutes. Season with salt.
  • Add heavy cream and return saucepan to medium-high heat. Cook, stirring, until sauce is heated through, about 1 minute. Use immediately.

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From spicysouthernkitchen.com


SAUSAGE AND PEPPERS TOMATO SAUCE - THERESCIPES.INFO
Penne With Sausage, Tomato, Red Pepper in Cream Sauce ... tip www.food.com. Add sausage, onion and garlic. Cook until sausage is no longer pink and onion is translucent, stirring frequently. Add bell pepper, tomatoes, cream, salt, and Italian seasoning. Simmer until mixture thickens slightly. Cook pasta in a large pot of boiling water until tender.
From therecipes.info


10 BEST CREAMY TOMATO SAUCE WITH SOUR CREAM RECIPES - YUMMLY
2022-05-22 Creamy Tomato Sauce Clean eating recipes blog black pepper, chopped garlic, sea salt, butter, heavy cream, diced tomatoes Creamy Tomato Sauce Patty Cake's Pantry roasted garlic, granulated garlic, italian seasoning, black pepper and 7 more 15-Minute Creamy Tomato Sauce A Beautiful Mess salt, garlic, shallot, peeled tomatoes, pepper, basil
From yummly.com


HOMEMADE CREAM OF TOMATO SOUP RECIPE - SIMPLY STACIE
Step One: Sauté the onion and garlic in olive oil in a large saucepan or soup pot until the onion is translucent. Step Two: Add in the tomatoes, baking soda, parsley, salt and pepper. Step Three: Bring the mixture to a boil. Turn the heat down to medium-low, and let it simmer for 10 minutes.
From simplystacie.net


PASTA WITH SHRIMP IN TOMATO CREAM RECIPE | COOKING LIGHT
Step 1. Cook pasta according to package directions; drain well. Set aside. Step 2. Heat a large skillet over medium-high. Add oil. Sprinkle shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to pan; sauté 2 minutes or until just done. Place shrimp in a large bowl.
From cookinglight.com


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