Tomato and Cream Sauce

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

In a large unheated skillet, combine the oil, garlic, salt and pepper. Stir to coat with the oil. Cook over moderate heat for 2-3 min. until the garlic turns golden not brown. If using whole tomatoes, run them through a food mill directly over the skillet. Crushed tomatoes can be added straight from the can. Stir to blend and simmer, uncovered, for 15 min. until the sauce begins to thicken. Add the cream, stir, and heat for 1 min. Taste for seasonings. Use over 1 lb. of pasta or with fresh lasagna (from "Patricia Wells' Trattoria"). Submitted By JOHN BILECKY On THU, 01 JUN 95 001200 -0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini