Sundried Tomato and Cream Sauce for Pasta


2 cups small tomatoes cherry or grape or a mix  (Hint: You can skip this step and buy sundried tomatoes in a jar.)

2 garlic cloves finely minced

2 Tbsp olive oil 

Salt and pepper

½ tsp butter

½ cup cream

Pinch red pepper flakes (1/8 tsp)

1 cup grated Parmesan cheese, divided  (about 2 oz)

2 Tbsp sliced basil (or 1 Tsp dried)

1 Tbsp Vermouth or dry wine

Cooked pasta, by package directions


Preheat oven to 300 degrees.

Line a baking pan (8x8 is fine) with foil.

Slice tomatoes in half and place on prepared pan.

Sprinkle garlic over tomatoes. 

Drizzle with oil and add salt and pepper. I stir the whole thing around with my hands.

Bake for 1½ to 2 hours until slightly shriveled and browned in some places.

Remove from oven while you make sauce and pasta.

Heat a small saucepan over medium heat. 

Add butter to melt and cream.

Stir in red pepper flakes, ½ cup Parmesan cheese, basil, and Vermouth.

Add in tomatoes and all accumulated juices.

Stir to melt cheese, taste for seasonings. (Hint: Add a little pasta water if sauce is too thick.)

Serve with favorite pasta and extra Parmesan on top. 

Tomato Appetizer:

Cherry and grape tomatoes

Mozzarella cheese cut in cubes

Olive oil to drizzle

Salt and pepper to taste (Fresh grated is best)

Fresh herbs to garnish (basil, rosemary, tarragon, chives – whatever you have or like)

Put tomatoes and cheese on a plate, drizzle with a few tablespoons of oil and dust with salt and pepper. Add herbs. Serve at room temperature with toothpicks.

© Deer One Publishing 2021