This is a silly recipe but it’s delicious and therefore, I’m sharing it. I’m always tweaking my pasta sauce recipes and this one came out by accident one day when I was attempting to use burst tomatoes in another fashion. When that didn’t go according to plan, I landed here with the help of a little cream and parmesan.
I love how the juice from the burst tomatoes mingles with the cream, which with the help of a little parmesan, creates a perfectly thick sauce. I’ve used this sauce time and again with pasta, stirred into risotto, or even used it to cook eggs in (a purely delightful breakfast).
Print
Prep Time:
Yield:
Category:
Method:
Print
Pin Scale
Ingredients
2 heaping cups whole cherry tomatoes
2 to 3 tablespoons cream
1/3 cup parmesan
Salt + pepper to taste
Instructions
- Heat a pan over medium heat and add the cherry tomatoes. Cook until the tomatoes are soft and starting to burst. You can help this process along with poking the tomatoes with a fork. Let the juice into the pan and turn down the heat. Add the cream and let cook until hot. Remove from heat and stir in the parmesan, salt, and pepper.
- Use this tomato cream as a pasta or pizza sauce, lather on top of toast, or stir into risotto.
Keywords: cream sauce
Ava says
Super quick, only 3 ingredients, & yummy…what’s not to love?
★★★★★
Alexis says
This sauce is so easy to make and so YUMMY. Perfect for when I’m in a rush and need to prepare something quick.
★★★★★
Debbie says
Do you have anymore silly recipes. This is delicious
Danielle says
This became our go-to recipe for using up cherry and grape tomatoes from the garden this summer. It was so quick yet so delicious. The fact that there are so few ingredients is great anytime but was especially helpful during a pandemic.
★★★★★