Tomato Cream Recipe

Prepare tomatoes

If using fresh tomatoes: score an X on the tomato bottoms, blanch in boiling water 20–30 seconds, transfer to ice bath, peel, seed if desired, and chop to yield about 4 cups. If using canned whole tomatoes: crush by hand or with a spoon to break into pieces.

Sweat aromatics

In a medium saucepan over medium heat, warm olive oil and butter until butter melts and foams. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Build tomato base

Stir in the tomato paste and cook 1–2 minutes, stirring constantly, to deepen flavor. Add the chopped/crushed tomatoes and the stock, stir to combine. Bring the mixture to a gentle simmer.

Simmer and season

Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Stir in sugar, dried oregano, red pepper flakes, salt, and black pepper. Taste and adjust seasoning as needed.

Blend for creaminess

Remove the pan from the heat and allow the sauce to cool 3–5 minutes. For a very smooth sauce, transfer to a blender or use an immersion blender and puree until silky. If you prefer a chunkier texture, skip blending or pulse briefly.

Finish with cream and cheese

Return the blended sauce to low heat. Stir in the heavy cream and grated Parmesan (if using) and warm gently for 2–3 minutes until heated through and combined. Do not boil after adding cream to avoid separation. Adjust consistency with up to 2 tablespoons extra stock if the sauce is too thick.

Add fresh herbs and serve

Remove from heat and stir in the chopped fresh basil. Taste and adjust salt, pepper or sugar. Serve the tomato cream warm as a cup (about 1 cup per serving) alongside pasta, chicken, or as a soup base.