Easy Creamy Blush Sauce Recipe
160kcal
Ingredients
- 2 - 28 ounce cans of whole tomatoes including liquid
- 1 teaspoon each of sea salt and cracked black pepper
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 medium onion diced
- 3 garlic cloves peeled and crushed
- ½ teaspoon of crushed red pepper flakes optional
- 1 cup of half-and-half or cream
- ½ cup of basil leaves
Equipment
- 1 Large skillet I have been very happy with these pans. A wide surface area gives the sauce room to simmer and reduce evenly.
Method
- Open both cans of tomatoes and pour them, juice and all, into a large bowl. Crush the tomatoes by hand into small rustic chunks, keeping some texture.
- Set a large skillet over medium heat. Add the olive oil, butter, diced onion, sea salt, and black pepper. Cook, stirring now and then, until the onion is soft and translucent, about 10 minutes.
- Stir in the crushed garlic and the red pepper flakes if you are using them. Cook just until the garlic is fragrant, 60 to 90 seconds, without letting it brown.
- Pour the crushed tomatoes and their juice into the skillet and stir to combine. Simmer uncovered over medium heat for about 15 minutes, so the flavors meld and the juice reduces slightly.
- Lower the heat to medium low and stir in the cream or half-and-half. The sauce will turn pink. Simmer gently for another 10 minutes, until it thickens slightly and turns velvety.
- Stir in the basil and simmer for 5 more minutes, so the herb stays bright and aromatic.
- Taste and adjust the salt and pepper. Remove any large pieces of garlic if you prefer a smoother sauce, and serve over pasta.
Nutrition
Calories160kcalCarbohydrates7gProtein3gFat14gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.1gCholesterol45mgSodium621mgPotassium280mgFiber1gSugar4gVitamin A730IUVitamin C12mgCalcium71mgIron1mg