Tomato Basil Cream Sauce

This is a great, fresh recipe for any occasion.  So far I have used it on Spinach Cheese Ravioli and spaghetti.  It's fairly easy and makes the kitchen smell really awesome!

Here is our list of ingredients:

1 1/2 lbs Roma Tomatoes
2 Tbsp EVOO
3 cloves Garlic, minced
1 tsp Salt
1 tsp Sugar
2 Tbsp Balsamic Vinegar
1 tsp fresh Thyme (or 1/2 tsp dried)
2 Tbsp fresh Basil, minced (1 Tbsp dried)
1/3 c Heavy Cream

Here are all the ingredients compiled, mise en place

Blanch tomatoes by placing them in boiling water for 1 minute, then immediately transfer to bowl of ice water to shock skins loose.  Peel and seed tomatoes, then chop coarsely.  Add tomatoes to pot with all of the other ingredients except the cream.  Simmer for 10 minutes, or until tomatoes are very soft.

  Puree entire contents.  You can use a food processor or blender, but I use an immersion blender.  If you use one, be sure to remove from heat first.

Simmer for 20 more mins, or until desired consistency is reached.  Add cream and continue to cook until hot once more.  Remove from heat.

Serves 4 if you like Grisanti's sized servings.  Serves 8 regular dinner portions.