I perfected a Cheesy Marinara Sauce from pantry staples that comes together in under 30 minutes and has a tiny twist you’ll be curious about.

Jump to Recipe

I love when a handful of pantry staples turns into something that makes the whole family pause, and this Creamy Tomato Sauce does exactly that. With extra virgin olive oil and a splash of heavy cream it becomes silky and a little indulgent, but still totally everyday.

I swear it’s better than it has any right to be, and it makes me wonder if I should try a Cheesy Marinara Sauce twist next time or even a Creamy Pasta Sauce With Ground Beef when I want something heartier. It’s quick, a little unexpected, and you’ll catch yourself sneaking spoonfuls before dinner.

Ingredients

Print Recipe (No Advertisments)

Healthy fats, heart friendly, adds silky mouthfeel and brings out tomato flavors.
Adds sweet, mellow depth when cooked, offers fiber and some vitamin C.
Punchy, savory aroma, has allicin compounds that may boost immune health.
Provide natural umami, lycopene antioxidant, slightly tangy and rich in vitamin C.
Makes sauce luxuriously creamy, adds calories and fat so use sparingly.
Salty, nutty depth, gives savory finish and adds protein and calcium.
Bright, peppery herb that lifts flavor, low calories and vitamin K.
Concentrated tomato punch, deepens color and boosts sweet umami notes.
Adds glossy richness and smooth mouthfeel, helps meld flavors together.

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped (about 1 to 1 1/2 cups)

3 cloves garlic, minced (use 4 if you’re like me and love garlic)

2 tablespoons tomato paste

1 (28 ounce) can crushed tomatoes

1/2 cup low sodium chicken broth or vegetable broth, or plain water

1 teaspoon granulated sugar (optional, helps tame acidity)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 to 1/2 teaspoon red pepper flakes, optional for a little heat

1/2 cup heavy cream

2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese, optional but adds great depth

1/4 cup fresh basil leaves, torn or roughly chopped (about a small handful)

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat until shimmering, then add the finely chopped onion with a pinch of the kosher salt and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.

2. Add the minced garlic (use 4 cloves if you love garlic) and 2 tablespoons tomato paste, stirring constantly; cook 1 to 2 minutes until the garlic is fragrant and the paste darkens a bit, scraping any browned bits from the bottom.

3. Pour in the 28 ounce can crushed tomatoes and 1/2 cup low sodium chicken or vegetable broth (or plain water), then stir in 1 teaspoon granulated sugar if using; bring to a gentle simmer.

4. Season with the 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes if you want heat; reduce heat to low and simmer gently, uncovered, 10 to 12 minutes so the flavors meld and the sauce thickens slightly.

5. If you prefer a super smooth, restaurant style sauce, use an immersion blender right in the pot for a few quick pulses, or carefully blend in batches in a regular blender—be careful with hot liquids.

6. Stir in 1/2 cup heavy cream gradually to temper it, then simmer another 2 to 3 minutes until the sauce turns a creamy pink and is warmed through; don’t let it boil hard once the cream is added or it can separate.

7. Remove from heat and stir in 2 tablespoons unsalted butter and 1/2 cup freshly grated Parmesan cheese until melted and incorporated; taste and adjust salt, pepper or a tiny extra pinch of sugar to balance acidity.

8. Fold in the 1/4 cup torn or roughly chopped fresh basil off the heat to keep it bright, reserving a little for garnish.

9. Serve immediately over pasta, grilled chicken, or roasted veggies. Cool and refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Equipment Needed

1. Medium saucepan (2 to 3 quart), for simmering the sauce
2. Wooden spoon or silicone spatula, for stirring and scraping the bottom
3. Chef’s knife, sharp enough to finely chop the onion and basil
4. Cutting board, big enough to work on comfortably
5. Measuring spoons and 1/2 cup liquid measuring cup, for salt, sugar, broth and cream
6. Can opener, for the crushed tomatoes
7. Immersion blender or regular blender, if you want a super smooth sauce (careful with hot liquids)
8. Microplane or box grater, for freshly grated Parmesan
9. Ladle or large serving spoon, for plating and stirring when finishing with butter and cheese

FAQ

Q: Can I skip or replace the heavy cream? A: Yes. Use half and half or whole milk for a lighter finish, but it wont be as rich. For dairy free try full fat coconut milk or a quick cashew cream, add it at the end and warm gently so it does not separate.

Q: Is the Parmesan cheese necessary? A: No, it is optional. It adds savory depth and helps thicken the sauce, but you can leave it out or use nutritional yeast if you want a dairy free option.

Q: How long should I simmer the sauce? A: Simmer at a low boil for 20 to 30 minutes for a bright, balanced sauce. If you want it thicker and deeper tasting let it go up to 45 minutes, stirring now and then so it does not stick.

Q: Can I use fresh tomatoes instead of the canned crushed tomatoes? A: Absolutely. Substitute about 3 1/2 to 4 cups crushed fresh tomatoes, roughly 2 pounds before cooking. Peel and seed if you like, or roast them first for extra flavor.

Q: My sauce tastes too acidic, how do I fix it? A: Stir in the recipe teaspoon of sugar first, taste, then adjust. A tiny pinch of baking soda will neutralize extra acid but use sparingly because it can foam. Simmering a bit longer also mellows acid.

Q: How do I store and reheat leftovers? A: Chill in an airtight container for up to 4 days, or freeze up to 3 months. Thaw overnight, reheat gently in a saucepan over low heat, adding a splash of broth, cream, or reserved pasta water if it seems dry or broken.

Creamy Tomato Sauce Recipe Substitutions and Variations

Heavy cream: use equal parts half and half for almost the same richness, or whisk 1 tbsp melted butter into 1/2 cup whole milk to mimic heavy cream, or try full fat canned coconut milk for a dairy free option, it gives a creamy texture with a faint coconut note.
Low sodium chicken broth: swap with vegetable broth or use dry white wine (same 1/2 cup) for extra depth, or plain water in a pinch but you’ll want a touch more salt to taste.
Unsalted butter: replace with 2 tbsp extra virgin olive oil for a dairy free version, or use ghee if you still want that buttery flavor without milk solids.
Freshly grated Parmesan: use Pecorino Romano or Asiago for a similar salty, nutty kick, or 2 to 3 tbsp nutritional yeast for a vegan umami boost.

Pro Tips

1. Brown the tomato paste longer than you think, until it turns a deep brick color and smells sweet. Stir constantly so it wont scorch. That little extra caramelization adds big depth without extra sugar.

2. Temper the cream so it doesnt split. Whisk a ladle of the hot sauce into the cream first, then pour the warmed cream back into the pot over very low heat. Once the cream is in, dont let it boil hard, just a gentle simmer.

3. Use starchy pasta water to loosen and bind the sauce and make it cling to the noodles. Add small splashes until the sauce is glossy and coats the back of a spoon. Finish with the butter and grated Parmesan off the heat for a silky finish.

4. Make ahead and freezing hack: the sauce actually tastes better the next day because flavors meld. If you plan to freeze, leave out the cream and cheese, freeze the base only. Thaw and warm gently, then stir in fresh cream and Parmesan right before serving, and add the basil at the end so it stays bright.

Creamy Tomato Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a Cheesy Marinara Sauce from pantry staples that comes together in under 30 minutes and has a tiny twist you'll be curious about.

Servings

servings

Calories

326

kcal

Equipment: 1. Medium saucepan (2 to 3 quart), for simmering the sauce
2. Wooden spoon or silicone spatula, for stirring and scraping the bottom
3. Chef’s knife, sharp enough to finely chop the onion and basil
4. Cutting board, big enough to work on comfortably
5. Measuring spoons and 1/2 cup liquid measuring cup, for salt, sugar, broth and cream
6. Can opener, for the crushed tomatoes
7. Immersion blender or regular blender, if you want a super smooth sauce (careful with hot liquids)
8. Microplane or box grater, for freshly grated Parmesan
9. Ladle or large serving spoon, for plating and stirring when finishing with butter and cheese

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped (about 1 to 1 1/2 cups)
3 cloves garlic, minced (use 4 if you're like me and love garlic)
2 tablespoons tomato paste
1 (28 ounce) can crushed tomatoes
1/2 cup low sodium chicken broth or vegetable broth, or plain water
1 teaspoon granulated sugar (optional, helps tame acidity)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, optional for a little heat
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese, optional but adds great depth
1/4 cup fresh basil leaves, torn or roughly chopped (about a small handful)

Directions

Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat until shimmering, then add the finely chopped onion with a pinch of the kosher salt and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.
Add the minced garlic (use 4 cloves if you love garlic) and 2 tablespoons tomato paste, stirring constantly; cook 1 to 2 minutes until the garlic is fragrant and the paste darkens a bit, scraping any browned bits from the bottom.
Pour in the 28 ounce can crushed tomatoes and 1/2 cup low sodium chicken or vegetable broth (or plain water), then stir in 1 teaspoon granulated sugar if using; bring to a gentle simmer.
Season with the 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 to 1/2 teaspoon red pepper flakes if you want heat; reduce heat to low and simmer gently, uncovered, 10 to 12 minutes so the flavors meld and the sauce thickens slightly.
If you prefer a super smooth, restaurant style sauce, use an immersion blender right in the pot for a few quick pulses, or carefully blend in batches in a regular blender—be careful with hot liquids.
Stir in 1/2 cup heavy cream gradually to temper it, then simmer another 2 to 3 minutes until the sauce turns a creamy pink and is warmed through; don’t let it boil hard once the cream is added or it can separate.
Remove from heat and stir in 2 tablespoons unsalted butter and 1/2 cup freshly grated Parmesan cheese until melted and incorporated; taste and adjust salt, pepper or a tiny extra pinch of sugar to balance acidity.
Fold in the 1/4 cup torn or roughly chopped fresh basil off the heat to keep it bright, reserving a little for garnish.
Serve immediately over pasta, grilled chicken, or roasted veggies. Cool and refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.