Cream and Tomato Sauce

Sorry, I missed yesterday folks. We're back to pasta. It's a quick easy sauce from The Encyclopedia of Sauces for Your Pasta that works well with stuffed types of pasta. So if you're a ravioli or tortellini fan, this one's for you.

Ingredients:
4 Tbls Unsalted butter
1 Small onion, minced
1 Stalk celery, finely chopped
1 Carrot, finely chopped
1 16 oz. can tomatoes
1 Tbls. Fresh basil
Pinch of white pepper
1/2 c. Heavy cream
Freshly grated Parmesan cheese to taste

How to:
1) Heat a saute pan with the butter in it over medium heat. Saute the onions, celery, and carrot until the onions are transparent. I should only be 3-5 minutes. Keep an eye on them though.

2) Put the tomatoes into a blender and pulse it. Add the tomatoes, basil and white pepper to the sauteing vegetables.

3) Partially cover the concoction and simmer for about 30 minutes. To partially cover, I put the lid on cock-eyed, one side so the rim is below the rim of the pan and the other side hanging off the edge a bit.

4) Add the cream after the simmering is done and stir to blend the whole thing. Remove it from heat.

5) Pour it over the pasta and sprinkle with as much Parmesan as you like.

I might add Roasted peppers to it next time. The whole has a nice almost pink tone to it. All in all, a pretty good sauce.

Sorry for the lack of pictures this time.

::Malloreth out::