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–+ servings
A Dutch oven filled with creamy garlic tomato sauce.
5 from 1 vote

Creamy Garlic Tomato Sauce

This Creamy Garlic Tomato Sauce takes 30 minutes of (mostly hands-off) cooking and uses a whole head of garlic to achieve a beautiful blend of Italian flavours.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 175kcal
Author: Kelly (Garlic All Day)

Ingredients

  • 1 tablespoon olive oil I use my garlic-infused oil from making garlic confit
  • 1 tablespoon butter
  • 1 head garlic, very finely minced around 10 cloves
  • 2 tablespoons tomato paste
  • ½ teaspoon Italian seasoning see Note 2
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste we use 1 teaspoon of each
  • 1 28-ounce can whole peeled tomatoes see Note 1
  • ½ cup heavy cream aka whipping cream

Instructions

  • Add 1 tablespoon olive oil and 1 tablespoon butter to a skillet on medium heat. Sauté 1 head garlic, very finely minced for about a minute or until just starting to brown.
  • Add 2 tablespoons tomato paste and stir it around for half a minute to caramelize it. Add the ½ teaspoon Italian seasoning, ½ teaspoon red pepper flakes, and salt and pepper to taste and fry for a few more seconds.
  • Pour in the 1 28-ounce can whole peeled tomatoes, juice and all. Stir to scrape up any browned bits stuck to the bottom of the pan. Bring the sauce to a simmer without covering. When it starts to bubble, lower the heat to maintain a gentle simmer.
  • Simmer uncovered for 20 minutes, stirring occasionally, then turn off the heat. Stir in ½ cup heavy cream.
  • Ladle the sauce over cooked pasta (around 1 cup of sauce for 6–8 ounces of cooked pasta). Serve with plenty of freshly grated parmesan.

Notes

  1. Tomatoes: Canned whole tomatoes have the best flavour. Even better than fresh tomato in most cases. (Muir Glen and Cento are two high-quality brands that work well in cream sauces.) You can also used canned crushed tomatoes for a smoother sauce. I don’t recommend diced tomatoes—they don’t break down easily and will leave you with a thin, watery sauce with big blobs of tomato. If you only have diced tomatoes on hand, chuck the sauce in a blender to blend it smooth.
  2. Homemade Italian Seasoning (makes 4 teaspoons): 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, ½ teaspoon dried marjoram, ½ teaspoon dried rosemary, ½ teaspoon dried sage
  3. Pasta: 1 batch of this recipe makes just enough sauce for a 16-ounce box of dried pasta.

Nutrition

Calories: 175kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 97mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 689IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg