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Tomato cream sauce

Tomato Cream Sauce

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4.5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: About 3 1/2 cups 1x


This tomato cream sauce recipe is bursting with rich and tangy flavor! It’s easy to whip up in just 30 minutes.


  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon fennel seeds
  • 28 ounce crushed fire roasted tomatoes (or best quality canned tomatoes)
  • 1 1/2 tablespoons (double concentrated) tomato paste or 3 tablespoons normal tomato paste
  • 6 tablespoons heavy cream (or cashew cream, for vegan)
  • 1/2 yellow onion, peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • To serve: Parmesan cheese, fresh basil (optional)
  • 1 pound pasta, for serving


  1. Mince the garlic. Heat the olive oil over medium heat. Add the garlic and fennel seeds and cook for about 1 minute until fragrant and the garlic is golden (do not allow to brown).
  2. Turn the heat to medium low. Add the canned tomatoes, tomato paste, 1/4 cup of the heavy cream, the half onion, the oregano, and the salt. Simmer 20 to 30 minutes until the sauce is thickened.
  3. When thickened, remove the half onion and stir in remaining 2 tablespoons heavy cream. Taste; if you didn’t use fire roasted tomatoes and the flavor is acidic, add a few teaspoons sugar and taste again. Serve with 1 pound pasta. If desired, serve with Parmesan shavings and chopped fresh basil. Leftover sauce stores refrigerated for up to 1 week.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian