Tomato Cream Sauce ( The Complete Italian Cook Book)


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The right proportions of tomato pulp and puree, with onions and garlic for a strong flavour and herbs for aroma, what more could one ask for? a little cream, of course! a lacing of cream while preparing tomato sauce transforms the flavour and consistency, making it richer and creamier. Enjoy the tomato cream sauce as a dip with savoury snacks, or use as required in italian recipes like pizzas and pastas.

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Preparation Time: 
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Makes 1 cup
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1 1/2 cups tomato pulp
1 tbsp garlic (lehsun) , finely chopped
1 onion , finely chopped
2 tbsp tomato puree
1 tsp sugar
1/2 tsp dried oregano
4 to 5 tbsp fresh cream
3 tbsp olive oil or
salt to taste

  1. Heat the olive oil in a pan, add the garlic and onion and saute till the onion turns translucent.
  2. Add the tomato pulp and cook till the sauce thickens.
  3. Add the tomato puree, sugar, salt and 1/2 cup of water and bring to a boil.
  4. Add the oregano and cream and mix well. Keep aside.
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