roasted tomato basil cream SAUCE
Next to coffee and chocolate I think roasted tomatoes are my third addiction. I love the smell of tomatoes cooking! Mmmm-mmm yummy! They are so versatile too. I roasted these on Tuesday, put them in this container, and stored them in the refrigerator until yesterday. Roasted tomatoes will keep 5-7 days in the refrigerator after roasting, or if you freeze them they will last 3 months. You can check my post on roasting tomatoes out here.
There they are, 2 cups of roasted tomatoes. Pretty little suckers. This sauce is so easy I am not even going to do a printable for it. You cannot ruin it. I promise. And if you are watching your fat intake…LEAVE. No really…DON’T leave, what I meant to say was you can leave the heavy cream out and add broth or white wine instead.
In a sauce pan, add 1 tablespoon of olive oil, and as much fresh minced garlic as you would like. I used 2 cloves of garlic, because my husband is a vampire and he cannot tolerate it. Saute’ that on low heat. You don’t want the garlic to burn.
While your garlic and tomatoes are getting to know each other, chop 1/4 cup fresh basil.
Now for the really good stuff, add 1/2 cup heavy whipping cream. I just eyeballed it, but I’m sure it was about 1/2 cup. Stir and let simmer for 1 minute. This is a quick sauce less that 5 minutes!
Ingredient list:
YUM!! I made this for dinner a few nights ago and it was delish!! I added both the wine and cream…my son wanted the cream but I wanted the wine so we compromised. I served it with baked zucchini spears, pasta and crusty bread and ended up eating my second helping over the zucchini alone.