I love a recipe that’s versatile and can be used in several different ways.
This sauce is really simple, requires few ingredients and can be used on top of pasta, chicken and vegetables.
While the method requires oven roasting a punnet of cherry tomatoes, in a pinch I have just used a tbsp of tomato paste instead.
It doesn’t have the freshness of the cherry tomato flavour or the texture of the fresh tomato pulp but it still has the intense tomato flavour and colour and will do if you don’t have time for roasting tomatoes.
I would also add a pinch of sugar to add a bit of sweetness.
The basil pesto helps to balance out the flavours and all in all there are really only 3 ingredients to this recipe.
So far I’ve used it on seasoned pan-fried chicken and pasta of different shapes but my favourite thing to stir this sauce through is gnocchi pasta.
The potato in the gnocchi soaks up the flavours really well and I think it’s heavenly if I’m looking for comfort after a long day.
Tomato and Basil Cream Sauce recipe
- 1 punnet of ripe cherry tomatoes
- 2 tbsp basil pesto
- 300ml thickened cream
- Salt and pepper to taste
- Place tomatoes on a baking tray, drizzle with olive oil and roast in 180’C/356’F oven for approx. 15 mins or until the tomato has gone soft and the skins have split.
- Blend the tomatoes together with the basil pesto and cream.
- Gently heat the sauce in a saucepan and season to taste with salt and pepper before pouring it over some seasoned pan-fried chicken breast fillets or stirring though your favourite pasta.