Tomato-Cream Sauce
By America's Test KitchenPublished on August 22, 2007
Time
20 minutes
Yield
Serves 2 to 6 (Makes about 1 1/2 cups)
Ingredients
1 tablespoon extra-virgin olive oil 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)1 (14.5-ounce) can diced tomatoes, pureed in food processor until smooth¼ teaspoon table salt ⅛ teaspoon sugar 2 tablespoons chopped fresh basil 2 tablespoons heavy cream
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant but not brown, about 20 seconds. Stir in tomatoes, salt, and sugar; simmer until thickened slightly, 5 to 6 minutes. Remove pan from heat and stir in basil and cream. Cover to keep warm.
Time
20 minutesYield
Serves 2 to 6 (Makes about 1 1/2 cups)Ingredients
1 tablespoon extra-virgin olive oil
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 (14.5-ounce) can diced tomatoes, pureed in food processor until smooth
¼ teaspoon table salt
⅛ teaspoon sugar
2 tablespoons chopped fresh basil
2 tablespoons heavy cream
Ingredients
1 tablespoon extra-virgin olive oil
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 (14.5-ounce) can diced tomatoes, pureed in food processor until smooth
¼ teaspoon table salt
⅛ teaspoon sugar
2 tablespoons chopped fresh basil
2 tablespoons heavy cream
Ingredients
1 tablespoon extra-virgin olive oil
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 (14.5-ounce) can diced tomatoes, pureed in food processor until smooth
¼ teaspoon table salt
⅛ teaspoon sugar
2 tablespoons chopped fresh basil
2 tablespoons heavy cream
Why This Recipe Works
Using ricotta instead of potatoes in a gnocchi recipe yields a quicker, lighter dish. To keep the dough light and workable, we drained the ricotta, replaced much of the flour with homemade dried bread crumbs, and refrigerated it for 15 minutes before rolling it out and slicing it into small, pillow-shaped pieces. A short simmer was all the cooking required for our perfected ricotta gnocchi recipe.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant but not brown, about 20 seconds. Stir in tomatoes, salt, and sugar; simmer until thickened slightly, 5 to 6 minutes. Remove pan from heat and stir in basil and cream. Cover to keep warm.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments