Cream and Tomato Sauce

Cream and Tomato Sauce Ingredients

4 tb Butter	1 tb Fresh basil -or-
1 sm Onion, minced	1 ts Dry
1 Stalk celery, finely chopped	1 pn White pepper
1 Carrot, finely chopped	1/2 c Heavy or whipping cream
1 cn (16 ounce) tomatoes	Freshly grated parmesan

Instructions for Cream and Tomato Sauce

recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A. Bellissino, c. 1994. Ive tried a few of his recipes and theyre not too bad--the big problem with the book is that ITS ALL IN CAPITALS and to a net geek like me I "hear" the recipe at very high volume. 1. Saute the onions, celery, and carrot until onions are transparent. 2. Blenderize the tomatoes; add tomatoes, basil, and pepper to the vegetables. Partially cover and simmer for 30 minutes. 3. Add cream and stir to blend. Remove from heat. 4. Pour over pasta, sprinkle with parmesan, and serve. The book suggests small filled types of pasta like tortellini or ravioli. Posted to JEWISH-FOOD digest V97 #020 From: Pat Gold Date: Thu, 12 Sep 1996 05:23:22 -0700

Main Ingredient: TomatoesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Butter	Carrot	Celery
Cream	Onion	Parmesan	Tomato
White Pepper

for flavor and categorization

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