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Print this Recipe    Tomato Cream

Light Tomato Cream Sauce
Makes 2 1/2 cups

2 cups Fresh Tomato Sauce Sicilian (see below)
1/2 cup half-and-half

Heat both ingredients together and toss with your favourite pasta,
or serve as an elegant sauce over sauteed meats. You may wish to
garnish the dish with grated Parmesan cheese and parsley.


FRESH TOMATO SAUCE SICILIAN
Makes about 5 quarts

1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups cored and chopped very ripe fresh tomatoes
4 28-ounce cans whole tomatoes, crushed with juice
1/4 cup chopped parsley
1/2 cup dry white wine
1 cup chicken stock
1 tsp dried marjoram
1 tsp dried rosemary
6 Tbsp butter
salt and freshly ground black pepper to taste

Heat an 8- to 10-quart heavy bottom pot and add the oil, garlic
and onion. Saute until the onion is clear. Add the remaining
ingredients except the butter and salt & pepper. Bring to a simmer
and gently cook, uncovered, for 4 hours, stirring often. Stir in
the butter and salt and pepper to taste.

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