Tomato Cream? Yeah, Baby…

9th February, 2010: Posted by G.L. Pease in easy

Over the years, I’ve grown weary of wimpy tomato cream sauces. It seems like every time I’ve ordered something in a restaurant with a tomato cream, I’ve gotten something so ridiculously “subtle” as to be almost tasteless, the only thing tomato about them being the pale pink/orange hue. No more. Time to embark on the campaign for real tomato cream!

Sunday, my friend Ben was coming to dinner, so I decided to see what I could do to build an intensely delicious cream sauce that would satisfy my love of deep, tomato goodness in a rich, silky, sumptuous form. Ben is a great guinea pig; he loves great food, and I can always count on him to give honest, critical feedback. My family is arguably somewhat less trustworthy in this respect. Trembling in fear that the temperamental chef will go berserk if they offend his delicate sensibilities, they’ll usually find something nice to say, unless I completely lose my mind and serve them some sort of kitchen nightmare. Which I try to avoid. Really.

Their diplomacy is probably wise. It keeps me from calling a strike. They know which side of their ciabatta is buttered.

The results were fantastic, so there’s a new recipe up for Fusili with Tomato Cream. Give it a go. I think you’ll love it. Ben did.

One Response

  1. Ben Says:

    Ok, I am finally perusing your site. Great stuff! And now that I see what you are doing in the What’s Cooking section, I agree with you. Give the name the upgrade.