Creamy Tomato Sauce with Italian Seasonings
This sauce is delicious served over Penne Pasta with Broccoli, Ravioli Stuffed Pasta Shells, Spaghetti, or any other pasta dish. This is also a delightful dipping sauce for Crostini.
Servings: 3 cups
- 3 cups tomatoes chopped (or 1 24-oz can organic chopped or roasted tomatoes)
- 2 tablespoons Basil dried
- 1 teaspoon oregano dried
- 1/4 teaspoon salt or to taste
- 1/4 cup cashews raw
- 1/2 cup water
- 1/4 cup Basil chiffonade for garnish, optional
In a medium to large saucepan, heat tomatoes to a fast simmer. Stir in basil and oregano. Continue to simmer, stirring occasionally.
In a Vitamix or other high-powered blender, puree cashews and 1/4 cup water until smooth and creamy, scraping down the sides from time to time to incorporate all of the small lumps.
Transfer cashew cream to tomato mixture stirring to incorporate. Add final 1/4 cup water to Vitamix and blend to remove the remaining cashew cream. Stir this into tomato sauce.
Stir in salt. Cover and reduce heat to a slow simmer for five minutes. Stir the sauce frequently as cashews tend to scorch if left unattended. Taste for spice balance and salt.
Serve over Penne Pasta with Broccoli, Ravioli, Stuffed Pasta Shells, Spaghetti or any other pasta dish. This creamy sauce is also a delightful dipping sauce for Crostini.
Note: It is important not to overheat the sauce once you’ve added the cashew cream. Not only does cashew cream like to scorch, it behaves just like whipping cream in that it will thicken as it is heated and it will also curdle if you cook it at too high a temperature. Once you’ve added the cashew cream, treat the sauce gently at a low simmer. It just needs five minutes to thicken and incorporate its flavor with the tomatoes. Garnish with fresh basil chiffonade.
Calories: 95kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Sodium: 207mg | Potassium: 494mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 20.4mg | Calcium: 97mg | Iron: 4.1mg