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Tomato Cream Sauce

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By Betty Crocker Kitchens
Updated Oct 6, 2010
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Looking for a pasta sauce recipe? Then check out this tomato and cream sauce with a hint of herbs. Ready in 40 minutes!

Tomato Cream Sauce

  • Prep Time 10 min
  • Total 40 min
  • Servings 2
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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

165 Calories
13g Total Fat
3g Protein
12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
115
Total Fat
13g
Saturated Fat
6g
Cholesterol
35mg
Sodium
450mg
Total Carbohydrate
12g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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