TOMATO CREAM SAUCE—my go-to pasta topper! INGREDIENTS: 28 oz. can crushed tomatoes; 4 cloves of garlic, minced; 1/4 cup olive oil; salt to taste; red pepper flakes to taste; 1 cup whipping cream ( or half & half, whatever you have); DIRECTIONS: Saute garlic and seasonings in large frying pan until garlic just begins to brown. Add tomatoes and cook until thickened (20 minutes). Add cream and heat through. Pour it over a pound of your favorite pasta, sprinkle with fresh basil and heap on freshly grated parmesan. Heaven on a plate! Fresh Basil, Cups Olives, Crushes Tomatoes, Tomatoes Cream, Olives Oil, Add Tomatoes, Add Cream, Cream Sauces, Cups Whipped
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Slow Cooker Tomato Basil Parmesan Soup ***Omigosh. This soup is...in a word...divine. My husband took a few bites and said, "Wow...this is restaurant soup!" It's smooth and creamy goodness. Definitely puree the onions, carrots, celery and tomatoes in the food processor so it's not too chunky. So yummy. This is one of the best things I've ever made. Love it!
Pasta Primavera with Fresh Tomatoes, Basil and Garlic - just 3 fresh ingredients make this easy and delicious pasta ~ jeanetteshealthyl...
Extra Virgin Olive Oil Herb Dip A copycat of Carrabba's Italian Butter made with a blend of herbs, garlic, and olive oil.
Fresh Basil Pesto recipe: 3 cups packed fresh basil, 2/3 cup extra virgin olive oil, 1/2 cup pine nuts, toasted until golden and cooled, 2/3 cup grated Parmesan cheese, 2-3 cloves garlic, minced, Salt and pepper to taste
Parmesan baked tomatoes. Yum! On baking sheet place 2 sliced medium tomatoes, 1/3 cup freshly grated Parmesan, fresh oregano, salt, pepper, Drizzle olive oil over top. Bake 450 F for 10 to 15 min.