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TOMATO & ROASTED RED PEPPER PARMESAN CREAM SAUCE

Picked-from-the-garden tomatoes cooked with other great flavors that create a fresh, complex and delicious sauce. This is a keeper-recipe!
Servings 6
Author Yvonne @ StoneGable

Ingredients

  • 3 cups tomato puree
  • 2/3 cup jarred roasted red pepper drained and pureed
  • 2 TBS olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed
  • 1/4 tsp red pepper flakes
  • 2-4 TBS tomato paste optional
  • 1 cup half and half
  • 1 cup grated Parmesan cheese
  • fresh basil cut into chiffonades
  • extra Parmesan cheese
  • salt to taste

Instructions

  • Using the Harvest Pro Sauce Maker puree tomatoes until you get 3 cups of pulp and juice into a bowl. Puree the roasted red pepper into the same bowl.
  • In a large saucepan, heat olive oil over medium heat. Add onions and cook until translucent, but not browned. About 4 minutes. Add pepper flakes and garlic and cook for 1 minute.
  • Add the puree and bring to a simmer. Simmer for 15 minutes and add tomato paste if the sauce is runny (This will depend on the tomatoes you use).
  • Add the half and half and the Parmesan cheese. Simmer until the cheese melts.
  • Serve over pasta. Garnish with extra Parmesan cheese and basil.