Tomato cream sauce is a kitchen basic in our house. It’s quick to make and so versatile. All in all, it’s one of those back-pocket pantry staple types of recipes you’ll find yourself coming back to over and over again. It’s not as rich as a cream sauce thanks to the bright tomato flavor, so I find it the best of both worlds. We love it over protein, but it also makes a great easy meal to toss it together with pasta, pure comfort food.
How to make this recipe step by step
I really hope you enjoy this Tomato Cream Sauce! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Browning the onion competes with the tomato flavors in this simple sauce, but don’t worry if your onion gets brown, the finished sauce is still going to be good. We’re just talking subtleties here! Another reason to use heavy whipping cream is milk has a tendency to curdle when you add it to something acidic like tomato sauce. But heavy whipping cream will not curdle in this sauce. Try not to stir the sauce much after you bring it to a simmer. The thinnest liquid rises to the top and creates a layer that helps to prevent splattering.
