Happiness is a Good Pasta Sauce

Our garden is slow going this year. With the colder than normal temperatures in the NW we have had lame fruit and veggies that take fooorrrever to ripen. Luckily we planted 12 tomato plants and hung up a “Topsy Turvey”. Still, the fruits of our labor (ha) are barely enough to cover dinner each night.

If you ever asked me what my favorite food was, I would automatically give you my Creamy Tomato sauce recipe. Perfect over salty Chicken Parmesan on a bed of (gluten free!) noodles, yum. The sauce is light, sweet, tangy, and just rich enough. I am drooling thinking about it!

Dinner

• Chicken Parmesan 
• Ancient Harvest Gluten Free Spaghetti (the best!) 
• Loads of Creamy Tomato Sauce 
• Naked Wineries Vixen Syrah

Seriously, still drooling over here, it is almost embarrassing at this point.

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Creamy Tomato Sauce

3-4 Cups Tomatoes, use fresh and a variety of Cherry, Plum, and Romas, skins removed.

3-4 Cloves Garlic chopped (I like garlic a lot)

1 Shallot chopped

2 Tbs Butter

¼ Cup Heavy Cream

¼ Cup Shredded Parmesan (or more, to taste)

Salt

Step #2, Half Way Through

1. Place butter, onions, and garlic over med heat. Sautee until translucent and soft.
2. Add tomatoes to the mixture bring to a high simmer then turn down heat to a low simmer. Cook until most of the tomatoes break apart and are soft. About 15-25 minutes.
3. Add the cream, stirring frequently over medium heat for around 5 minutes, or until it starts to thicken.
4. Turn off heat on the burner and add the Parmesan, stirring constantly until melted.
5. I don’t add salt; this is a perfect taste to me on its own. But if it is too sweet for you, this is where you would add a pinch of salt.
6. Serve immediately or the cheese will clump and separate.

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The wine? Adorable bottle, cute slogans, all in all a nice package! The wine itself wasn't half bad, but for $20+ a bottle? Could have been better.