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.

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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
  1. Heat the olive oil in a heavy-bottomed skillet set over medium-high heat.
  2. Sauté the onion and garlic until transparent. Adjust the heat to prevent burning.
  3. 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.
  4. Add the salt and pepper.
  5. Place the cream in a small bowl and “temper” it by stirring in several spoonfuls of the hot tomato sauce.
  6. Stir the tempered cream into the tomato sauce.
  7. Serve over gnocchi or pasta.

Preparation Time: 
One hour and 20 minutes chopping and cooking time.