Quick Tomato Cream Sauce

Preparation info

  • Makes Enough for


    Main-Course Servings of Stew
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

When you’ve made a stew and stolen the braising liquid for fancier projects, reheat and serve the stew meat in this sauce.


  • 12 medium-size ripe tomatoes, or 2 cans (28 ounces [795 g]


If you’re using fresh tomatoes, chop them coarse without bothering to seed or peel them. If you’re using canned tomatoes, drain them, puncture the side of each one with your thumb, squeeze out and discard the seeds, and chop the tomatoes coarse.

Gently sweat the onion and garlic over medium heat, in olive oil, in a heavy-bottomed pot large enough to hold the tomatoes, about 8 minutes, u