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Roasted Tomato Cream Sauce
Nov. 5th, 2024 10:37 amI had a bunch of cherry tomatoes left from the garden that we weren't going be able to eat before they went bad. I followed the following recipe for slow-roasted tomatoes:
https://smittenkitchen.com/2008/08/slow-roasted-tomatoes/
I thought they tasted nice, but I wasn't crazy about the texture. So I tried to puree them to make a sort of spread. That didn't work out great, but it smelled amazing. So then I decided to see if I could make a cream sauce and then strain it to improve the texture.
I put some cream, some milk, the pureed roasted tomatoes, parmesan cheese, salt, pepper, Penzey's dried roasted garlic, and a dash of onion powder. I warmed it all up over a very low flame, and used my immersion blender to puree it. I then strained it all into a jar. I ended up with a smooth, silky sauce that is amazingly delicious. I don't know if I'm going to put it over pasta or just sneak a spoonful at a time until it's all gone.
https://smittenkitchen.com/2008/08/slow-roasted-tomatoes/
I thought they tasted nice, but I wasn't crazy about the texture. So I tried to puree them to make a sort of spread. That didn't work out great, but it smelled amazing. So then I decided to see if I could make a cream sauce and then strain it to improve the texture.
I put some cream, some milk, the pureed roasted tomatoes, parmesan cheese, salt, pepper, Penzey's dried roasted garlic, and a dash of onion powder. I warmed it all up over a very low flame, and used my immersion blender to puree it. I then strained it all into a jar. I ended up with a smooth, silky sauce that is amazingly delicious. I don't know if I'm going to put it over pasta or just sneak a spoonful at a time until it's all gone.
