If I had to choose my favorite season, it would definitely be summer.
The sunny days, warm air, pool parties, and beautiful flowers are all so enjoyable.
But what I love the most is the opportunity to walk out to the garden, reach out my hand, and pull armfuls of vibrant red tomatoes and fistfuls of fresh rosemary and basil right from the soil.
It’s the perfect recipe to use up any of the extra produce you have on hand, especially if you have a plentiful harvest in your backyard (learn more about growing one of the most popular summer fruits on our sister site, Gardener’s Path!).
And it’s a creamier, richer version of your typical marinara or roasted tomato sauce, for days when you feel like indulging just a little.
The cream sauce will flood the air with the intoxicating aromas of herbs, butter, onions, garlic, and white wine.
Finished with a cup of heavy cream, this rich recipe is meant to be poured over a big, steaming dish of pasta, like homemade malfatti, fresh semolina noodles, gnocchi, or ravioli, along with a large heap of freshly grated Parmesan cheese.
I’d even use this as the sauce to smother alllllll over baked manicotti.
Dinnertime is fast approaching – get your gardening gloves on, pick some ingredients, and make this recipe now!Print
To top your next pasta dish, make this rich and creamy tomato sauce filled with fresh, juicy tomatoes and fragrant herbs.
- Melt the butter in a large skillet. Add the onions and cook until slightly softened.
- Add the garlic, basil, rosemary, and white wine. Simmer for 5 minutes.
- Add the diced tomatoes. Cook for 10 minutes, until the tomatoes have softened.
- Add the heavy cream. Gently simmer, stirring occasionally, until the sauce has thickened slightly, about another 10 minutes.
- Remove from heat, and season to taste with salt and pepper. Serve over freshly cooked pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: sauce, tomato, cream, herbs
Cooking by the Numbers…
Step 1 – Gather and Prep Ingredients
Measure out the butter, heavy cream, and white wine. Set out the salt and pepper.
Have a few extra toms? Learn how to store them properly!
Step 2 – Saute
Step 3 – Add the Flavorings
To the skillet, add the garlic, basil, rosemary, and white wine. Simmer for 5 minutes to just slightly cook and reduce the wine.
Step 4 – Cook
Add the diced tomatoes and continue cooking to soften them.
Step 5 – Simmer
Once the tomatoes have softened and start releasing some juice, pour in the heavy cream.
Simmer, stirring occasionally, until it thickens slightly. Remove from heat.
Step 6 – Serve
Fresh from the Garden Flavor
For another delicious recipe that features this amazing summer ingredient, I’m excited for you to try this pasta sauce.
It’s rich. It’s creamy. It’s the perfect indulgence for dinner this summer season, when you want something a little heartier than your usual go-to pesto.
And even if it’s not summer, you can still make the recipe – just substitute a small can or jar of diced tomatoes instead of fresh to enjoy this delightful dish all year round.
What other pasta sauces do you like to use that feature tomatoes? Give us a holler in the comment section below, and rate the recipe!
If you need some ideas, try more of our tomato-based sauces:
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 30th, 2010. Last updated: March 1, 2022 at 17:55 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.