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Thursday, March 13, 2008

Tomato Cream Sauce

I adapted a recipe from "The Pioneer Woman Cooks!" this week and it turned out scrumptious. Here is an easy sauce to toss on pretty much anything... especially ravioli. :)

1 small white onion
as much garlic as you can stand
1/2 c. low-sodium chicken broth OR white wine
16 oz. tomato sauce - not chunky. I prefer Hunts because it's thin.
1 1/4 c. heavy cream
fresh parsley
fresh basil (lots)
bit of flour (optional)

I'm so precise, aren't I?

So chop the onion and mince the garlic if you're using fresh, pretty finely unless you don't mind your sauce with onion chunks. (I don't mind, and I'm lazy so you can guess how much chopping I do.) Put a saucepan on medium heat and add a bit of olive oil and a bit of butter, allow to melt, swirl around pan, then toss in your onion and garlic. Let cook until soft and starting to color, then add your wine/broth. Stir occasionally and let that evaporate off for a few minutes until reduced a bit. In the meantime, chop and/or chiffonade your herbs. Then add your tomato sauce, stir, and slowly add in your cream, stirring the whole time. Add in the parsley and basil and pepper to taste. If you don't like a thin sauce, add the flour now and allow to cook for a few minutes longer to blend the flavors a bit and to thicken the sauce.

Pour over pasta or whatever you're eating. This will make enough to coat a full pound of rotini.

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