Creamy Tomato Sauce for All Dishes

Elementary, thick, rich! Real jam! Creamy tomato sauce for meat will make any dish juicier, more aromatic and tastier. It turns out thick, with a rich tomato taste. Adding cream makes it more tender. It is perfect not only for meat dishes, but also for pasta, rice, and potatoes.
cook time: 40 min
Isla Thatcher
Creamy Tomato Sauce for All Dishes

Nutrition Facts (per serving)

160
Calories
12g
Fat
6g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Tomato paste 2 tbsp
Vegetable oil (for frying) 2 tbsp
Cream (10-20%) 200 ml

Recipe instructions

Step 1

Step 1
How to make creamy tomato sauce for meat? Prepare your food. Take cream with a fat content of 10-20%, this will be enough. Wash and peel the onion, cut it into thin half rings. Pour vegetable oil into the frying pan, heat it, add the onion. Sauté the onion over medium heat until translucent, stirring constantly. This will take 5-7 minutes. How to choose a frying pan and oil, read articles on these topics. Links at the end of the recipe.

Step 2

Step 2
Wash the tomatoes and remove their skins. How easy is it to do this? Wash them and make cross cuts on top with a sharp knife. Place in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.

Step 3

Step 3
Now cut the tomatoes into cubes, add to the pan with the onions, mix the onions with the tomatoes. Add tomato paste, ground black pepper and salt to taste. Simmer the sauce for about 5-7 minutes, stirring the contents of the pan occasionally.

Step 4

Step 4
Now add the cream to the sauce, bring the contents of the pan to a boil, then reduce the heat to low. Next, simmer the creamy tomato sauce until thickened. This will take literally 1-2 minutes. Donʼt forget to stir the sauce all the time. Read all the intricacies of adding cream to the sauce in the article at the end of this recipe.

Step 5

Step 5
When this happens, remove the pan from the heat. The sauce is now ready to eat.

Step 6

Step 6
But for the sauce to become just that, a sauce, I recommend transferring the contents of the frying pan into a blender and grinding it until smooth. Serve it to the table either warm or cooled. Bon appetit!

Additional rubrics

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