Best Tomato Cream Reduction Recipes

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SUN-DRIED TOMATO CREAM SAUCE



Sun-Dried Tomato Cream Sauce image

I'm in heaven when I have this. It's so rich & creamy. The success to this recipe relies on the sun-dried tomatoes. I find Unico's julienned cut sun-dried tomatoes packed in oil are the best. Make sure to pick a jar that the sun-dried tomatoes are still bright red, not brown.

Provided by Sous Chef Bentley

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 garlic clove, finely chopped
1/2 cup sun-dried tomato packed in oil, julienned
1 1/2 cups whipping cream
1/2 cup brandy
salt & freshly ground black pepper
3 tablespoons butter, chilled and chopped into large pieces
basil, julienned
1 lb bow tie pasta, cooked & drained

Steps:

  • In a non-stick pan, melt 1 tbsp of butter over medium heat.
  • Saute the garlic.
  • Stir in sun-dried tomatoes, whipping cream & brandy.
  • Simmer over medium heat until reduced by half.
  • Season with salt and pepper.
  • Just prior to serving, whisk in butter.
  • Stir in the cooked bow tie pasta.
  • Toss with fresh basil.
  • Serve.

Nutrition Facts : Calories 959.9, Fat 51.5, SaturatedFat 29.5, Cholesterol 248.6, Sodium 196.2, Carbohydrate 87.2, Fiber 4.6, Sugar 2.3, Protein 18.8

CHICKEN BREASTS WITH WINE AND CREAM REDUCTION



Chicken Breasts With Wine and Cream Reduction image

I came up with this while struggling to find a chicken recipe that would work for company. It turned out so well i had to put it here, very springy and fresh tasting, fresh herbs and chopped tomatoes add color and great flavor.

Provided by Patriotmom

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast halves, trimmed and pounded very thin
2 medium tomatoes, seeded and chopped
2 shallots, finely minced
2 tablespoons chopped fresh tarragon
1/4 cup flour
salt and pepper
penzey's sunny paris seasoning
1/3 cup dry vermouth or 1/3 cup other dry white wine
3/4 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Pat the pounded chicken breasts very dry with paper towels. Season with salt ,pepper and sunny paris seasoning on both sides.
  • Heat a large saute pan and add equal parts olive oil and butter just enough to geneouresly coat the pan. Just before putting the chicken in the pan dredge it in flour lightly.
  • Saute over medium high heat three to four minutes each side, brown nicely but watch the heat, lower if getting too dark. Remove chicken to a plate and cover to keep warm.
  • Add the shallots to the pan and briefly saute, two minutes or so. Add the wine and scrape up all the brown bits,bring heat up to high, watch closely and reduce to a thick glaze. Stir all along.
  • Add the cream and mustard, season with additional salt, pepper and seasoning blend. Boil over high heat stirring until reduced and thickened.
  • Add tomatoes and tarragon, stir and add the chicken back along with any juices. Return heat to medium low and cover heat for two minutes.
  • Serve with fluffy white or brown rice.

Nutrition Facts : Calories 389.4, Fat 29.9, SaturatedFat 14.6, Cholesterol 115.2, Sodium 117.1, Carbohydrate 12.7, Fiber 1.2, Sugar 1.8, Protein 18.3

BASIC REDUCTION SAUCE



Basic Reduction Sauce image

Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It's followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.

Provided by Mark Bittman

Categories     quick, condiments, roasts

Time 15m

Yield 2 cups

Number Of Ingredients 4

2 tablespoons minced shallot, onion or scallion
3 cups stock or water
2 tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper

Steps:

  • Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
  • Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
  • Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 432 milligrams, Sugar 3 grams

TOMATO-CREAM SAUCE FOR PASTA



Tomato-Cream Sauce for Pasta image

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Provided by Kimber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 5

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Steps:

  • In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g

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