Tomato-Kissed Mediterranean Cream Sauce
Servings: 4
Calories: 252kcal
A rich Mediterranean cream sauce made with white wine, aromatics, and just a hint of tomato. This deeply flavorful, savory sauce transforms everything it touches — vegetable pasta, shrimp tagliatelle, even leftover rotisserie chicken — to a place of restaurant-quality indulgence. Well suited to advance prep, it can be made ahead, frozen, and reheated. As convenient as it is luxurious.
INGREDIENTS
- 2 tablespoons Olive Oil
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- ½ teaspoon Italian Sofrito Seasoning Blend (Trader Joe's is my go-to.)
- ½ teaspoon Kosher Salt
- ¼ teaspoon Aleppo Pepper Flakes
- 2 tablespoons Onion, finely chopped
- 2 tablespoons Bell Pepper, finely chopped
- 1 clove Garlic, large clove, minced or grated
- ¾ cup White Wine — sub chicken stock
- 1½ teaspoons Sugar
- 2 tablespoons Tomato Paste
- ½ teaspoon Anchovy Paste
- 1 packet True Lemon Crystals — sub 2 teaspoons lemon juice + ½ teaspoon finely grated lemon zest
- ¼ cup Artichoke Hearts, chopped
- 1 Tablespoon Capers
- 1 Large Piquant Pepper, chopped
- 8-10 Cherry Tomatoes, blistered
- ¼ cup Heavy Cream
- ¾ cup Half & Half
- 1 teaspoon Flour
- to taste Salt
- to taste Pepper
- 4 servings Protein of Choice — e.g. seafood or chicken
- 4 servings Prepared Pasta
EQUIPMENT
- Measuring spoons and cups For precise seasoning and liquid measurements
- Chef’s Knife & Cutting Board For fine vegetable prep and chopping artichokes and peppers
- Small Prep Bowl To premix spices and herbs
- Small Measuring Pitcher To premix wine and pastes
- Medium skillet To build and simmer the sauce
- Small Saucepan To thicken the cream separately
- Rotary or hand whisk To smooth the cream–flour mixture and disperse concentrates
Notes
Make-ahead friendly: The sauce improves after resting and is well suited to refrigeration or freezing. Reheat gently to preserve texture.
Sauce consistency: This sauce is designed to be on the thicker side for versatility. Thin at final use with water, stock, cream, or pasta water depending on application.
Anchovy paste: Anchovy paste adds savory depth without imparting a fishy flavor. It fully dissolves into the sauce and functions as a seasoning rather than a distinct ingredient.
Lemon balance: The lemon element is intended to compliment seafood proteins. Adding it to the tomato base before the cream helps stabilize acidity and reduces the risk of curdling.
Note: Since this is geared for making ahead, the nutrition data is for the sauce only.
For make ahead options and serving suggestions, see below.
INSTRUCTIONS
- Warm the olive oil over medium heat in a saucepan.2 tablespoons Olive Oil
- In a small prep dish, combine the dried basil, thyme, oregano, parsley, Italian sofrito seasoning, kosher salt, and red pepper flakes. Add the seasoning blend to the warm oil and stir until fragrant, about 30 seconds.½ teaspoon Dried Basil, ½ teaspoon Dried Thyme, ½ teaspoon Dried Oregano, ½ teaspoon Dried Parsley, ½ teaspoon Italian Sofrito Seasoning Blend, ½ teaspoon Kosher Salt, ¼ teaspoon Aleppo Pepper Flakes
- Add the chopped onion and bell pepper. Sauté until the onion is translucent and softened, 3–4 minutes.2 tablespoons Onion, finely chopped, 2 tablespoons Bell Pepper, finely chopped
- Add the garlic and cook for 1–2 minutes, stirring constantly and taking care not to scorch it.1 clove Garlic, large clove, minced or grated
- In a small bowl, whisk together the white wine, tomato paste, sugar, and anchovy paste until smooth. Add this mixture to the saucepan, stir well, and bring to a gentle boil2 tablespoons Tomato Paste, ¾ cup White Wine, 1½ teaspoons Sugar, ½ teaspoon Anchovy Paste
- Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, to soften the alcohol and concentrate flavors.
- While the tomato base simmers, whisk the heavy cream, half & half, and flour together in a separate saucepan until smooth. Heat over medium, whisking constantly, until thickened and just beginning to bubble. Remove from heat.¼ cup Heavy Cream
- Add the artichoke hearts, capers, piquant pepper, blistered cherry tomatoes, and lemon element (True Lemon or lemon juice/zest) to the tomato base. Stir to combine and simmer 2–3 minutes to integrate flavors.¼ cup Artichoke Hearts, chopped, 1 Tablespoon Capers, 1 Large Piquant Pepper, chopped, 8-10 Cherry Tomatoes, blistered, 1 packet True Lemon Crystals
- Gently stir the tomato base into the thickened cream until fully blended. The sauce will be fairly thick. That is intentional. This sauce is well suited to advance preparation and can be thinned to your preference based on final use options.
- Season to taste with salt and pepper.to taste Salt, to taste Pepper
- Portion and freeze for later, or serve immediately over pasta with the protein of your choice. Shrimp and chicken pair particularly well.
NUTRITION PER SERVING
Calories: 252kcal | Carbohydrates: 11g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 525mg | Potassium: 301mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 1mg