in Recipes

Spinach-tomato cream sauce

updated

Spread the love

Ingredients for 2 servings:

  • 1 can of tomatoes, peeled
  • 200 ml cream
  • 250 g cocktail tomatoes
  • 250 g leaf spinach
  • 1 chili pepper(s)
  • 3 basil leaves
  • salt and pepper
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 pinch(s) of sugar

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

vegetarian

Chop the garlic cloves and fry briefly in olive oil. Add the tomatoes, including their juice. Score the chili pepper and add it whole. Season with salt and simmer for 30 minutes. Then crush the tomatoes. Add the fresh, well-washed and drained spinach and simmer for 5 minutes. Add the cream and bring back to a boil until the sauce becomes slightly thickened. Season with sugar, pepper, and torn basil. Finally, add the cherry tomatoes and heat through. Remove the chili pepper. Tastes great on pasta, which absorbs a lot of sauce. Sprinkle with Parmesan cheese if desired.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Yeast scones

Pepper and cucumber salad with barley