Chef Gianni Audieri’s Salsa di Pomodoro Napoli (Tomato Cream Sauce) Italian Recipe
Simple tomato cream sauce lends delectable flavor and a gorgeous pink hue to any type of pasta. This version come from chef Gianni Audieri, who likes it best over tender homemade gnocchi with a sprinkle of parmesan.
Ingredients
| 4 | tablespoons | olive oil |
| 1 | medium | onion, minced |
| 4 | cloves | garlic, finely chopped |
| 2 | pounds | tomatoes, halved, seeded and chopped |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| 1 | sprig | fresh thyme |
| 1 | sprig | fresh marjoram |
| 2 | whole | bay leaves |
| 1/2 | cup | heavy cream, room temperature |
Directions
- Heat the olive oil in a heavy-bottomed skillet set over medium-high heat.
- Sauté the onion and garlic until transparent. Adjust the heat to prevent burning.
- Lower the heat to medium and add the tomatoes, thyme, marjoram and bay leaves and cook until most of the liquid is evaporated—approximately 20 minutes.
- Add the salt and pepper.
- Place the cream in a small bowl and “temper” it by stirring in several spoonfuls of the hot tomato sauce.
- Stir the tempered cream into the tomato sauce.
- Serve over gnocchi or pasta.
Preparation Time:
One hour and 20 minutes chopping and cooking time.
