Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Creamy Tomato Sauce Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn Tyrell is a New York City-based recipe developer, food editor, and chef with more than 16 years of experience working in publishing and in restaurants. Editorial Guidelines Updated on January 24, 2023 Rate PRINT Share Prep Time: 5 mins Total Time: 35 mins Yield: 2 cups This easy five-ingredient sauce has just a touch of cream to temper the acidity of the tomatoes; and it has the perfect consistency for spooning over all types of pastas. Try it with homemade potato gnocchi. Cook Mode (Keep screen awake) Ingredients 1 (28-ounce) can whole peeled tomatoes 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic Kosher salt and freshly ground pepper ¼ cup heavy cream Directions Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper. Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more. Chris Simpson Cook's Notes If preparing this sauce in advance, let cool completely, then refrigerate in an airtight container for up to three days, or freeze for up to six months. Originally appeared: Martha Stewart Living, March 2021 Rate PRINT