1/4 c. olive oil
2 large garlic cloves
1 1/2 to 2 lbs. plum tomatoes
salt and fresh ground black pepper to taste
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese
2 Tbsp. parsley
a pinch of sugar (or a peeled carrot)
Water as needed
A creamy red sauce delicious over any type of pasta.
Yield: 4-6 servings
In a large heavy saucepan, heat olive oil, then add the garlic cloves (whole so they add a "gentle" garlic flavor).
Add the tomatoes, salt and pepper. Cover and cook tomatoes until they're soft and collapsed (about 10 min.). If the skins bother you, then fish them out.
Uncover and cook, stirring often, until the mix is very smooth. Add water, if needed, to keep sauce from sticking to the pot. Stir in cream slowly, then add sugar (or carrot), if needed. (Taste it. The sweet carrot/sugar tempers the acidic tomatoes. You'll know if you need to add sugar if the sauce is really tart.)
Simmer the sauce a bit for the cream to become incorporated. Add water, if needed, to bring the sauce to desired consistency.