Tomato Cream Reduction Recipes

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

TOMATO CREAM SAUCE

Steps:

• Cut the pancetta into one-inch strips. Place into a thin layer in a large pan and heat to medium-high. Cook until brown and crispy.
• Remove any excess grease from the pan (leaving about a teaspoon). Add the onion and cook until translucent and add the garlic and cook until fragrant (about another minute).
• Raise the heat to high, add the vermouth to the pan and cook until some of the alcohol has cooked off (3-4 minutes).
• Add the tomatos and stir until combined. Lower the leat to low and Let simmer for another 5 minutes.
• Stir in the cream, parmesan cheese, and parsley.
• Taste for seasoning and add salt and pepper as needed. Serve and enjoy.

TOMATO-CREAM REDUCTION

Steps:

• In a saucepan, saute the shallots in butter until they are clear. Add the tomatoes, heavy cream and pepper. Reduce by half and set aside.

CREAMED TOMATOES AKA TOMATO GRAVY

Steps:

• Pour tomatoes in a saucepan or skillet.
• Add butter.
• Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.).
• After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well.
• Add salt, pepper, and sugar to taste.
• If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes.
• That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

TOMATO CREAM CHEESE SAUCE

Steps:

• Melt butter in a large pot on medium-high heat.
• Add onions.
• Cook onions until translucent.
• Drain and add tomatoes.
• Add cream cheese.
• Cook until cream cheese is melted and evenly worked through the mixture.
• Add Milk and simmer for 10 minutes.

BASIC REDUCTION SAUCE

Steps:

• Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
• Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
• Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

TOMATOES WITH LIGHTLY WHIPPED CREAM

Steps:

• Lightly whip cream in a cold bowl until soft peaks form (it'll take about a minute). Cut larger tomatoes into thick slices; halve smaller ones or leave them whole. Arrange them on a platter with dollops of cream and season with flaky salt and pepper. Top with basil and a splash of oil to serve.

CREAMY TOMATO SAUCE

Steps:

• Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
• Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.