Tomato Cream Sauce


Tomato Cream Sauce



1 large white onion, chopped

2 tbsp chopped garlic (or two cloves)

1-2 tbsp olive oil

1 large 32oz can of Whole Peeled Tomatoes (I like San Marzano)


fresh or dried parsley and basil

3 tbsp Mascarpone Cream

1 tbsp sugar

64oz of water (fill the two cans of whole peeled tomatoes twice)


In a large pot heat oil on medium heat and add onion, salt and garlic. Let that cook until the onion is translucent and a little golden. Add the can of tomatoes and crush them in your hand while pouring them into the pot. Add the water and turn up the heat to medium high. Let that boil for a couple of minutes and then simmer. At this point you want to add your spices like parsley, basil and pepper. Cover and let it simmer for a couple of hours. If you are pressed for time leave the lid off and do a higher simmer for an hour. Taste the sauce at this point and if see if it needs salt. Add salt and then sugar and continue to cook until it thickens. If it’s watery leave the top off for a bit and cook on a higher heat. At the end add the mascarpone cream and mix well. 

Nutrition Tip:

This sauce goes great with 1c of spaghetti with parmesan cheese, 4oz of seasoned and grilled chicken breast and steamed broccoli for a complete under 400kcal dinner.



Leave a Reply

Visit Us On TwitterVisit Us On Google PlusVisit Us On PinterestVisit Us On Linkedin