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Tomatoes make me think of pasta sauce. My kids like spaghetti
with tomato base sauce. I used to cook with fresh tomatoes but not today. After
reading The Pioneer Woman Tomato Cream Sauce I want to
give it a try. I used canned tomato purée. It is cheap, economy and easy
available at any grocery stores. This canned tomato is packed with flavour.
However it is extremely sour to Asian taste (I believe :P). Therefore I added
water/stock (liquid) to thinner out the sourness.
For healthy choice (and also easy available) I
replace heavy cream with evaporated milk. The result is great and my kids love
it! This great cream tomato sauce will be one of my family favourite pasta
meals from now on :)
Pasta
Tomato Cream Sauce
Ingredients:
(A)
1 tablespoon vegetable oil
1 tablespoon butter
1 whole medium onion, finely diced
4 cloves garlic, minced
1 can (220g) tomato purée (I used DuChef brand)
1 cup water (or stock)
½ cube chicken stock (Knorr brand)
*Omit if using stock.
Salt and pepper, to taste
2 tablespoons sugar (more to taste)
(B)
½ cup evaporated milk
1 tablespoon dried oregano
10g parmesan cheese
400g spaghetti
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Methods:
1. Cook pasta according to package directions. Drain, reserve ½ cup of pasta water.
2. Heat butter and oil over medium heat. Add onion and garlic and sauté for a minute or so. Pour in tomato purée and add water, stock cube, salt, pepper, and sugar to taste. Stir and cook over low heat for 10 to 15 minutes, stirring occasionally.
3. Remove from heat and stir in milk, oregano and cheese. Check seasonings.
4. Stir in pasta and serve immediately. (Thin with pasta water if needed.)
