Creamy tomato and spinach sauce
3 tablespoons olive oil; in the Dutch oven
1 cup onion
3 garlic cloves, chopped
2 teaspoons Italian seasoning
1 pint cherry tomatoes
3/4 cup chicken broth
3 tbsp butter
1/4 cup heavy whipping cream
2 cups spinach, fresh
1/4 cup parmesan cheese, grated
Salt & pepper, to taste
Ingredients:
3 tablespoons olive oil; in the Dutch oven
1 cup onion
3 garlic cloves, chopped
2 teaspoons Italian seasoning
1 pint cherry tomatoes
3/4 cup chicken broth
3 tbsp butter
1/4 cup heavy whipping cream
2 cups spinach, fresh
1/4 cup parmesan cheese, grated
Salt & pepper, to taste
directions:
- Add olive oil to the casserole; Add the diced onion with a pinch of salt and pepper. cook for 5 minutes.
- Add cherry tomatoes and cook until they start, about 5 mins. Lightly mash tomatoes with potato masher or fork.
- Add garlic and Italian seasoning, stirring frequently. Simmer for 1-2 minutes.
- Pour in the broth and bring back to a simmer, letting the butter melt while stirring.*
- Stir in the cream and add the spinach**, simmer with the lid on the pot for 4-5 minutes.
- Add Parmesan if you like.
*If you are cooking fresh gnocchi; Add after the melted butter step and cook 1-2 minutes longer than packaged (lid on pot). Taste test for doneness.
**If adding cooked pasta, stir in along with the heavy cream and spinach.