Tomato & cream sauce
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Tomato & cream sauce
  Sauces    Italian    Creams  
Last updated 6/12/2012 1:26:56 AM. Recipe ID 61589. Report a problem with this recipe.
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      Title: Tomato & cream sauce
 Categories: Sauces, Italian
      Yield: 5 Servings
 
     28 oz Can of crushed tomatoes or
           Peeled plum tomatoes in
           Their juice
    1/4 c  Extra virgin olive oil
      4    Plump cloves of garlic,
           Minced
      1 c  Heavy cream
    1/2 ts Crushed red pepper flakes or
           To taste
           Sea salt to taste
 
  In a large unheated skillet, combine the oil, garlic, salt and
  pepper. Stir to coat with the oil. Cook over moderate heat for 2-3
  min. until the garlic turns golden not brown. If using whole
  tomatoes, run them through a food mill directly over the skillet.
  Crushed tomatoes can be added straight from the can. Stir to blend
  and simmer, uncovered, for 15 min. until the sauce begins to thicken.
  Add the cream, stir, and heat for 1 min. Taste for seasonings. Use
  over 1 lb. of pasta or with fresh lasagna (




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Recipe ID 61589 (Apr 03, 2005)

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