Tomato-basil cream sauce

Tomato_Basil_Cream_Sauce.md

Ingredients

• 2-3 cloves garlic, minced
• 1/3 cup dry white wine
• 1 pint heavy cream
• 1 medium tomato (or 2 Roma tomatoes)
• 1 tablespoon butter
• 5-6 leaves fresh basil, chopped
• parmesan cheese
• salt and pepper to taste

Directions

1. Sautee minced garlic in white wine a few minutes until the wine is reduced to 1/3 of its volume
2. Add cream and heat to bubbling, but do not boil.
3. Meanwhile blanch the tomatoes in boiling water for 1 minute, put to cool in a covered container, then peel, deseed, and chop (or mince or puree)
4. Once cream is bubbling, slowly stir in the tomatoes
5. Cook uncovered, stirring occasionally until desired consistency is reached, at least 20 minutes
6. Stir in basil near end
7. Remove from heat, stir in butter, add salt and pepper to taste
8. Serve over pasta and sprinkle with freshly grated parmesan cheese