Creamy Tomato Basil
Creamy Tomato Basil combines the richness of cream with the tang of ripe tomatoes and the freshness of basil. Smooth, flavorful, and aromatic, this recipe creates a perfectly balanced blend of savory and subtle sweetness. Its velvety texture and vibrant color make it a comforting and elegant dish.
Equipment
- A medium saucepan or deep skillet
- Sharp knife and cutting board
- Wooden spoon or sturdy spatula
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 can 400 g crushed tomatoes, or 5–6 fresh tomatoes, peeled & chopped
- ½ cup tomato ketchup
- 1 teaspoon sugar optional, balances acidity
- ½ teaspoon Italian seasoning
- ½ teaspoon Dijon mustard
- ½ teaspoon red chili flakes optional, for warmth
- ½ cup heavy cream
- 1 handful fresh basil torn or chopped
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Warm olive oil (or butter) in a pan, then sauté chopped onion until soft and golden. Add minced garlic and cook briefly until fragrant.
- Stir in crushed tomatoes (or fresh ones) along with tomato ketchup. Sprinkle in sugar, Italian seasoning, Dijon mustard, and chili flakes. Let it simmer for 10–12 minutes to deepen flavor.
- Reduce the heat to low and slowly stir in the heavy cream. The sauce will turn luxuriously pink and velvety. Allow it to simmer gently for 3–4 more minutes, allowing the flavors to marry.
- Fold in the torn basil leaves and sprinkle in the Parmesan cheese. Stir until the cheese melts smoothly into the sauce. Taste and adjust with salt and freshly ground black pepper.
- Now serve this flavorful sauce over your favorite dish. A little extra parmesan and basil on top makes it shine even more.