Tomato Basil Cream Sauce
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Whip up this delicious Tomato Basil Cream Sauce that simmers for 30 minutes to truly bring out that fresh basil flavor. It’s the perfect alternative to store-bought sauces and will elevate your pasta game. Just toss it with your favorite cooked pasta for a smooth, savory, and hearty dish.
Elevate your pasta nights with this creamy tomato basil sauce! It pairs perfectly with any pasta you love, bringing a burst of flavor to your favorite dishes.
Not only is this sauce delicious over spaghetti or fettuccine, but it also shines when used in recipes that call for jarred options. Imagine it draping over tortellini or layered in a comforting lasagna. Your meal will taste as if it came straight from a restaurant!
One of the best parts? This sauce freezes beautifully! If you’re not planning to use all of it at once, just tuck half away for later. You can even double the recipe so you always have some on hand. It stays fresh in the freezer for a few months, ready whenever you need a quick and tasty dinner solution. To enjoy, simply transfer it to the fridge a day before you plan to use it, and then just reheat it as you normally would.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Olive oil
- Yellow onion: Sweet onions can also be used in place of yellow.
- Garlic: Use freshly minced garlic for the best flavor.
- Tomato puree
- Crushed tomatoes
- Basil: Be sure to use fresh basil, as this is a key ingredient for flavor.
- Salt and pepper
- Heavy cream: This will make the sauce so rich and creamy.
- Parmigiano Reggiano: Adds to the rich, creamy flavor! You can also use freshly grated Parmesan instead.
How to Make Tomato Basil Cream Sauce
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sauté the onions and garlic in oil until the onions are translucent.
- Add in the tomato puree, crushed tomatoes, fresh basil, salt, and pepper. Allow the sauce to come to a low boil, then reduce the heat and simmer for 30 minutes. Leave the pot uncovered.
- Stir in the cream and Parmigiano Reggiano cheese and cook until the cheese has melted and the cream is warmed through.
- This recipe makes about 6 cups of sauce. You can refrigerate leftovers for up to 4 days or freeze them for up to 3 months.
How to Serve Tomato Basil Cream Sauce
Whip up your favorite pasta, stir in the sauce, and mix until everything is beautifully combined. If you have fresh basil, toss some in for that extra burst of flavor, and don’t forget to top it off with a generous sprinkle of Parmesan. Enjoy this delightful dish!
- You can toss this sauce with cheese tortellini or any of your favorite cooked pasta for a delightful meal.
- Layer it into a hearty lasagna for a comforting twist that everyone will love.
- Craving spaghetti and meatballs? Just mix it with cooked meatballs for a delicious spin on this classic dish.
- Load some saucy meatballs and provolone cheese onto toasted hoagie rolls for a scrumptious meatball sub that’s easy to whip up.
- And don’t forget, you can use this versatile sauce as a substitute for marinara in any recipe.
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Tomato Basil Cream Sauce
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 29 ounce can tomato puree
- 28 ounce can crushed tomatoes, with juice
- ½ cup fresh basil, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- ½ cup freshly grated Parmigiano Reggiano
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and garlic, sauté until onions become translucent.
- Add the tomato puree, crushed tomatoes, basil, salt, and pepper. Bring to a low boil, stirring often.
- Reduce the heat to low and simmer uncovered for 30 minutes.
- Stir in the cream and Parmigiano Reggiano and cook until heated through.
Notes
- For an extra boost of flavor, toss in a piece of Parmesan rind when you add in the tomatoes and let that simmer in the sauce.
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Allow the sauce to cool for about 1 hour, then transfer it to an airtight container. Refrigerate for up to 4 days.
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Or allow the sauce to cool to room temperature, about 2 hours, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the sauce overnight in the refrigerator, then reheat and use right away.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.