A rich and flavorful Creole-inspired tomato sauce perfect for pairing with ravioli or other pasta dishes.
Ingredients
Main Ingredients
- 1red onion, diced
- 4clovegarlic, minced
- 1slice bacon, minced
- 2 1/2cupstomatoes, rough chopped
- 1tbsptomato paste
- 1/2cupwine
- 1cupwater
- 2tspsugar
- 1tbspbalsamic vinegar
- 1/2cupheavy cream
- 4ozricotta cheese
Optional Ingredients
- 1habanero, sliced
Fresh Herbs
- 1sprigparsley
- 1sprigthyme
- 1sprigoregano
Nutrition (per serving)
Calories
187.2kcal (9.36%)
Protein
11.6g (23.24%)
Carbs
11.6g (4.21%)
Sugars
7.0g (14.02%)
Healthy Fat
4.0g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
How to make Creamy Creole Tomato Sauce
Cooking the Sauce
Add about a tablespoon of bacon to a hot pan.
Add the red onions and sweat for about five minutes.
Add in the bacon and garlic and sauté until fragrant.
Add in the tomato paste and cook out the raw flavor for 3-5 minutes, being careful not to burn.
Deglaze with wine and cook the alcohol out for 3-5 minutes.
Add in the tomatoes and 1 cup of water (or stock), bring to a boil, then lower to a simmer for about 30 minutes.
Adjust seasonings with Creole seasoning, salt, pepper, sugar, balsamic vinegar, and habanero for a little kick.
Let it cook for another 5 minutes and then blend the sauce using an immersion blender.
Finish the sauce with fresh herbs, heavy cream, and ricotta cheese.
Serve it with the ravioli.
Nutrition (per serving)
Nutrition (per serving)
Calories
187.2kcal (9.36%)
Protein
11.6g (23.24%)
Carbs
11.6g (4.21%)
Sugars
7.0g (14.02%)
Healthy Fat
4.0g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For a spicier sauce, add more habanero or use a hotter variety of pepper.
If you don't have an immersion blender, you can use a regular blender, but be cautious with hot liquids.
Adjust the consistency of the sauce by adding more water or stock if needed.
For a vegetarian version, omit the bacon and use vegetable stock instead of water.
FAQS
Can I make this sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
Can I freeze the sauce?
Yes, the sauce can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What type of wine should I use?
A dry white wine works best for this sauce, but you can also use a light red wine if preferred.
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes, but adjust the seasoning as needed since canned tomatoes can be more acidic.
How can I make the sauce thicker?
To thicken the sauce, let it simmer uncovered for a longer time or add a small amount of cornstarch slurry.
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Brandon Griffin
(@cajuninthekitchen)
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊 Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia