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Quick Tomato and Cream Sauce

A rapid vegetarian sauce using sautéed fresh tomatoes, garlic, and rosemary finished with a splash of rich double cream.

VegetarianQuickSide DishTomatoCreamy

Estimated Nutrition

Per Serving Total
Calories 181.2 kcals 362.4 kcals
Carbohydrates 6.4 grams 12.8 grams
Fat 17.1 grams 34.2 grams
Protein 1.8 grams 3.6 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
45
ml
Double Cream
poured in at the end
NutsSeeds
2
clove
Garlic
peeled and chopped
1
sprig
Rosemary
fresh leaves only, finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
a good glug
Vegetables
300
g
Tomatoes
ripe mixed varieties, larger ones roughly cut

Steps

  • Heat the olive oil in a pan over medium heat.
  • Add the tomatoes, chopping any larger ones into smaller pieces.
  • Stir in the chopped garlic and rosemary.
  • Cook the mixture until the tomatoes become soft and squashy.
  • Pour in the double cream and season with salt and pepper.
  • Serve warm as a side or with pasta.