Tis the season of fresh tomatoes, vine-ripened in the garden. Summer isn’t complete until we’ve had pasta with fresh tomato sauce, and also until the heat and humidity give us a break. But more importantly, homemade pasta, with fresh from the garden tomatoes.
To make this sauce, I went to my trusted America’s Test Kitchen and read up on their idea of the best recipe. Unlike the old rule of letting the sauce simmer for hours on end, they claimed that fresh tomato sauce really should only cook for 10 minutes, to keep that fresh garden flavor. What? A great dinner in 10 minutes (except the time prepping the tomatoes)–they were right about that, though I added some more herbs and garlic. This really does taste garden fresh, so heed the 10 minute recipe.
Fresh Tomato Cream Pasta Sauce Recipe Makes 3 servings
Adapted from The Best Italian Classics
2 tablespoons butter
2 cloves of garlic, chopped
1 medium onion, diced
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1 inch pieces
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
cracked black pepper
1/2 cup heavy whipping cream
- Melt butter in large nonstick skillet on medium-low heat.
- Add onions and garlic and sauté until onions become translucent, about 5 minutes.
- Stir in the tomatoes, basil, oregano, thyme, salt, and pepper. Increase the heat to medium-high and cook until any liquid given off by the tomatoes evaporates and the tomato pieces lose their shape to form a chunky sauce, about 10 minutes.
- Add heavy whipping cream to sauce and simmer until cream thickens, about 2-3 minutes.
- Serve over pasta and sprinkle with parmigiano reggiano.