I love fresh tomatoes. Unfortunately, living here in South West Indiana we have a short season for fresh tomatoes. Thanks to freezing my vine-ripened tomatoes that we picked during the summer I have them on hand year round. This sauce is a chunky type of pasta sauce, I love using it when making my spinach lasagna.
Ingredients: Yields 4 cups
- 2 Tb Olive Oil
- 8 to 10 vine-ripened fresh tomatoes, cubed
- 1 clove garlic, minced
- 1 onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 Tb fresh basil, chopped
- 2/3 cup Heavy Cream (Whipping Cream)
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp ground black pepper
In a large skillet, heat the olive oil over medium heat. Add the tomatoes, garlic, onion, parsley and basil. Cook for 10 minutes, stirring occasionally. (After this point if you want a creamy texture, puree the mixture in your food processor. Then proceed with the rest of the recipe.
Stir in the cream, nutmeg, salt and pepper, cook 20 more minutes, stirring occasionally, until the sauce thickens. This sauce can be used once it’s done cooking, refrigerate it up to 24 hours, or for future use you can freeze in a freezer zip lock bag.
Tips: If you don’t have fresh tomatoes available you can substituted 2 @ 28oz cans of Italian Tomatoes, drained and chopped.