Name: Easy 10-Minute Creamy Tomato Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 Roma tomatoes; 2 tbsp olive oil; 2 tbsp butter; 2 clove garlic (minced); 1/3 cup heavy cream; 1/4 cup freshly grated Parmesan; 1/2 tsp Italian seasoning; red pepper flakes; salt; pepper

This easy 10-minute creamy tomato sauce is the fastest way to turn fresh tomatoes into a dinner that tastes like it came from your favorite Italian spot. You blister Roma tomatoes right in the skillet, peel off the skins, mash them down, then finish with garlic, cream, butter and Parmesan. This homemade creamy tomato sauce is ready in about 15 minutes start to finish.

Toss it with your favorite pasta and dinner is done. I used chicken and garlic ravioli the first time and it was so good. If you love quick pasta nights, try my Creamy Goat Cheese Tomato Pasta too.

Why You’ll Love This Creamy Tomato Sauce

Ready in about 10 minutes of cooking time, all in one skillet.
Made with fresh tomatoes, no cans or jars needed.
Rich and velvety from a splash of cream, butter and Parmesan.
Works with any pasta, from spaghetti to filled ravioli.

Ingredients for Creamy Tomato Sauce

The Tomatoes

Roma tomatoes are meaty with fewer seeds, so they cook down into a thick sauce. Cut them in half lengthwise.

The Creamy Part

Heavy cream, butter and freshly grated Parmesan make it silky and rich.

The Flavor

Olive oil, fresh garlic, Italian seasoning, red pepper flakes, salt and pepper. Fresh basil on top is a must.

Swap note: This creamy tomato sauce is naturally gluten free; just serve it with gluten-free pasta. For a lighter version, swap the heavy cream for half-and-half.

How to Make Creamy Tomato Sauce

Step 1: Blister the tomatoes

Heat the olive oil in a skillet over medium-high heat. Place the halved tomatoes cut-side down and cook 5 to 7 minutes, until softened and the skins start to blister.

Step 2: Peel and mash

Use tongs to pull the skins off right in the pan, then mash the tomatoes down with a fork.

Step 3: Season and add garlic

Stir in the Italian seasoning, red pepper flakes, salt and pepper. Add the garlic and cook about 30 seconds until fragrant.

Step 4: Add the cream

Pour in the heavy cream and simmer 1 to 2 minutes until slightly thickened.

Step 5: Toss with pasta

Add your cooked pasta and toss to coat. Stir in the Parmesan and butter, adding a splash of pasta water to loosen the sauce if needed. Finish with extra Parmesan and fresh basil.

Carly’s Expert Tips

Don’t skip the blister. Letting the tomatoes sit undisturbed gives the sauce a sweet, roasty flavor.
Skins slip right off once they blister, so no blanching needed.
Use pasta water. It helps the sauce cling to the noodles and keeps it creamy.
Butter goes in last for a glossy, restaurant-style finish.

Make It Your Own

Vodka sauce vibes: Add a tablespoon of tomato paste and a splash of vodka before the cream.
Spicy: Double the red pepper flakes or add a spoonful of Calabrian chili.
Add protein: Toss in shredded chicken, shrimp or Italian sausage.
Veggie loaded: Stir in spinach or roasted zucchini at the end.

Make-Ahead and Meal Prep: Make the sauce through the cream step up to 2 days ahead. Rewarm it gently, then add the pasta, butter and Parmesan right before serving.

What to Serve With Creamy Tomato Sauce

Serve this creamy tomato sauce over spaghetti, rigatoni or cheese ravioli with garlic bread and a simple Caesar salad. It is also delicious with Rita’s Viral Chicken Cutlets for a chicken parm style dinner.

Storing and Reheating

Store leftover sauce in an airtight container in the fridge for up to 4 days.

Reheat over low heat with a splash of water or milk. You can freeze the sauce for up to 2 months, though cream sauces may separate a little; whisk well while reheating.

What People Ask About Creamy Tomato Sauce

Can I make creamy tomato sauce with canned tomatoes?

Yes. Use a 14.5 oz can of whole peeled tomatoes and crush them in the pan, but fresh Roma tomatoes give the brightest flavor.

What pasta goes best with creamy tomato sauce?

Any pasta works. Ravioli, rigatoni, penne and spaghetti are all favorites.

Can I use milk instead of heavy cream?

Half-and-half works best as a swap. Milk will make a thinner sauce.

Do I have to peel the tomatoes?

Peeling gives the smoothest sauce, but you can leave the skins on for a more rustic texture.