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15-Minute Creamy Tomato Sauce

Course Main Course
Prep Time 3 minutes
Cook Time 12 minutes
Author Emma Chapman


  • 28 oz. whole, peeled tomatoes (1 can)
  • 1 shallot
  • 1-2 cloves garlic
  • 1 sprig basil, oregano, or rosemary
  • salt and pepper


  1. Cut the shallot in half, removing the end and papery skin. Peel and cut the garlic clove(s) in half as well.

  2. In a small to medium pot, combine the tomatoes, shallot, garlic, and herb sprig. Season with a little salt and pepper. Cook over high heat, covered, for 12-13 minutes.

  3. Remove the herb sprig and shallot pieces. Then blend until creamy with an immersion blender or in a food processor (or blender).

Recipe Notes

You can substitute the shallot for a small yellow onion. If you do not have any fresh herbs, you can use a dry bay leaf instead.