FRESH FROM THE GARDEN TOMATO AND ROASTED RED PEPPER PARMESAN CREAM SAUCE
There is nothing that tastes like a fresh-from-the-garden or farm stand tomato. YUM! We are beginning to get some huge tomatoes filled with Lancaster County goodness! Eating a tomato right off the vine is a summer delight and cannot be imitated the rest of the year. So, I love to use them up while they are in season and plentiful. Today I’m sharing a sauce that stars just picked summer tomatoes… with layers of favorite culinary flavors to make this sauce fresh and complex and irresistible! Now, that is a trio! This recipe is a must-try! Let’s make Tomato And Roasted Red Pepper Parmesan Cream Sauce. Easy enough for weeknight dinners but company worthy too!
Making tomato sauce and other fresh veggie and fruit recipes became a whole lot easier this summer with the Harvest Pro Sauce Maker. It’s a little home appliance that purees (and much more) fruits and vegetables in no time at all!
Aren’t these tomatoes beauties?
They went from the garden to the table in 30 minutes! The sauce is a pretty orange color because of the cream and Parmesan cheese! Can you see the tiny bits of fresh Parmesan in the tomato sauce? Oh, YUM!
Let’s make Tomato and Roasted Red Pepper Parmesan Cream Sauce!!!!!
TOMATO & ROASTED RED PEPPER PARMESAN CREAM SAUCE
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.
The kind folks at Ball® for helping to sponsor this post!
This came just in time! We have a friend that grows the most delicious tomatoes and shares them with us every year. I always look forward to them because they’re so GOOD. But I have a lot! So this is a recipe I’m going to try.
Has anyone tried this without the tomato paste? I’m wondering which is better, to use it or not?
Blessings,
Elizabeth
Hi Elizabeth, I only use the tomato paste if the tomatoes are so juicy that the sauce gets a little thin. If you don’t want to use the tomato paste, you can cook the sauce longer and let some of the juices evaporate. I hope you will try this recipe!
Still waiting patiently for our first tomatoes in Ohio. Pinning your delicious looking sauce recipe.
Can this be eaten as a soup? I love the roasted red pepper soup from Quiznos!
I guess it could! YUM!
Oh Yvonne! You’re talkin’ to my taste buds! This is exactly the type of recipe I love. We have tons of tomatoes in the garden, but they’re still green. In a few weeks they should be good to go. I’ve pinned this and will probably make it this weekend with ‘maters from the farm market. I haven’t heard of the sauce machine but it sounds interesting.
Family coming this weekend, definitely going to try. I am going to substitute “spiralized” zucchini for the noodles for a lower calorie version.
Yum! Yum!! Here in the Okanagan Valley of BC our tomatoes are almost ready to pick…once they start we eat them fresh, can them, make sauces to can…and on and on. This recipe has been added for this year’s canning session. I think I’ll go as far as the point of adding the cream and cheese, can it in quart jars and then continue later by heating the tomato mixture and adding the cream and cheese. Last year when the tomato plants were dying back we picked everything and ate tomatoes as they ripened right into the early part of December. Bless you for sharing these recipes. Avis
Hello! This looks so yummy and I am planning to try it this week. Can you tell me which tomato is the best to use? I live in Naples/Marco Island, Fl and the stores usually have “vine ripened, Ugly or Roma” tomatoes. I also love the zucchini “noodles” idea. Love your posts!!
Thanks!
Shanon
Any will do. I like Roma best for cooking sauces. They are more meaty and not as watery.