Tomato Basil Cream Sauce
A rich, velvety sauce with the perfect blend of ripe tomatoes and fragrant basil, creamy and comforting
Some say that the perfect balance of tomato and basil was discovered by a chef who ventured deep into the Italian countryside, where the air was thick with the scent of fresh herbs...
"Ugh, who cares about that? Just tell me how to make the sauce. YES CHEF!"
Ingredients
-
1 sachet Yes Chef! Creamy Classic (Béchamel Recipe Base)
-
2 tbsp tomato paste
-
1 tbsp fresh basil, chopped
-
250ml cream (or milk for a lighter version)
Instructions
-
Gently massage the sachet to ensure a smooth paste.
-
Mix the béchamel recipe base into the cold cream or milk to prevent any clumps.
-
Add the tomato paste and chopped basil, stirring until everything is well combined.
-
Heat gently, stirring constantly, until the sauce thickens and becomes creamy.
-
Serve over pasta, chicken, or as a delightful dipping sauce for breadsticks
A sprinkle of parmesan never hurts either!
