Sunday, August 28, 2011

Tomatoes in "Cream"

Now this could be made with real cream, or with bovine milk, but I made it with rice milk and it turned out awesome!

1 onion - chopped
4-8 cloves garlic - chopped, grated, or pressed
3 tbsp of olive oil (or butter)

Saute until the onions are nice and squishy.

2 - 2.5 c chopped tomatoes
(following are to *my* taste, do to yours)
1-2 tbsp dried basil
1-2 tsp salt
1 tsp pepper
1-2 tbsp parsley

Cook on low until tomatoes are well done.

This is when you get some variety, pick one of the following:
1.5 c cream
1.5 c milk + 2.5 tbsp flour
1.5 c rice/almond milk + 4 tbsp flour
(cornstarch can be substituted for the flour to make it gluten free)

Keep cooking on low until you have a nice orange sauce of a thick white sauce consistency.

I know it's pretty simple, but it's the kind of creamy decadency that I miss being dairy free.

Served with chicken and noodles.

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