eMom Recipe Wiki | Sundried Tomato Cream Sauce

Sundried Tomato Cream Sauce

  • 2 tbsp. butter
  • 1 medium garlic clove, minced
  • ½ c. dry packed sundried tomatoes
  • ½ c. white wine
  • 2/3 c. chicken or vegetacle stock
  • 1 c. 33% whipping cream
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. chopped fresh parsley
  • salt and pepper to taste

Melt butter and sauté garlic in it in saucepan for ½ min. Add tomatoes, wine and stock. Simmer uncovered for 10 min. If sauce seems too thick, add a little water to compensate for evaporation. Remove tomatoes with slotted spoon, cut them into small pieces, return to saucepan. Add fresh herbs and cream. Bring to boil, stir, reduce to simmer. Cook until sauce is thick enough to coat a spoon, about 5 min.


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