Tomato Cream Recipe

Prepare tomatoes

If using whole canned tomatoes, crush them by hand or with a fork in a bowl leaving some texture. If using fresh tomatoes, core and blanch in boiling water for 30–60 seconds, transfer to ice water, peel, seed (optional), and roughly chop to yield about 28 oz.

Sweat aromatics

Heat a medium saucepan over medium heat. Add the extra-virgin olive oil. When shimmering, add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Build tomato flavor

Stir in the tomato paste and cook for 1–2 minutes to caramelize slightly and remove raw paste flavor. Add the crushed/chopped tomatoes, stock, dried oregano, granulated sugar, salt, and black pepper. Bring to a gentle simmer.

Simmer

Lower heat to maintain a gentle simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the tomato mixture has reduced slightly and flavors have concentrated.

Blend for creaminess

Remove the pan from heat. Using an immersion blender, blend the tomato mixture in the saucepan until smooth and creamy. Alternatively, transfer in batches to a countertop blender, blend until smooth, and return to the saucepan. Be careful with hot liquids.

Finish with cream and butter

Place the pan back on low heat. Stir in the heavy cream until fully incorporated and the soup is warm (do not boil vigorously after adding cream). Add the unsalted butter and stir until melted and glossy. Adjust seasoning with additional salt, pepper, and a teaspoon of lemon juice if desired to brighten the flavor.

Stir in half of the chopped basil and half of the grated Parmesan into the warm tomato cream to meld flavors, reserving the rest for garnish.

Ladle the tomato cream into bowls or use as a sauce for pasta. Garnish each serving with the remaining basil chiffonade, a sprinkle of Parmesan, and a crack of black pepper. Serve immediately.