The easiest way to elevate a meal is with a delicious sauce, and this Sun-Dried Tomato Cream Sauce rivals my Cajun Cream Sauce for one of my all-time favorites!
Absolutely delicious on pasta, over fish (or any other meat!), or even to boost a plate of roasted vegetables, this versatile sauce is sure to wow you, whatever you’re serving it with!
As a mom-on-the-go who never settles for dull taste, a 5-ingredient, 15 minutes sauce recipe is a necessity to have in my back pocket for when I want big flavor, fast!
The sundried tomatoes and garlic work together in this recipe to bring a subtle sweetness and tang, for a full-bodied sauce that combines acid, a little bit of heat, and velvety cream.
Creamy Sun-Dried Tomato Sauce Ingredient Highlights
For this sauce, you’ll need a jar of sun-dried tomatoes in olive oil. We will be using some of the oil and some of the sun-dried tomatoes from the jar to infuse a lot of flavor.
You can use regular or heavy cream or even half and half for this recipe.
Cream Sauce with Sun-Dried Tomatoes Tips and Tricks
How I Make My Cream Sauce in One Pan
Extract ¼ cup of sun-dried tomatoes from the jar and dice them with a sharp knife. Peel and mince your garlic.
Then, drizzle about 1 tablespoon of the oil from the jar into a pan and get it hot over medium heat for about 2 minutes before adding the tomatoes and garlic.
Cook for a few minutes until the garlic is tender. Then, turn the heat down and add the cream and the crushed red pepper. Continue to heat and stir until the sauce thickens.
If you are using the sauce for pasta, you’ll want to keep it on the thinner side. You can also save some of the starchy water you boiled the pasta in, in case you need to thin the sauce back out once the pasta is added.
If your serving this sauce over fish (it’s really good over this Pistachio Crusted Salmon!) , poultry, meat, or veggies (like these Roasted Brussels Sprouts and Sweet Potatoes), you’ll want to heat it for a bit longer to thicken it.
How to Properly Store and Reheat Creamy Cajun Sauce
This creamy homemade sauce will last up to a week in an airtight container in the refrigerator. I don’t recommend freezing any cream-based sauce for risk of separation.
To reheat the sauce, you can use the stove (preferred) or microwave. For the stovetop method, cook on low until thoroughly heated, stirring frequently. Continue to assess the consistency and add extra cream or milk if needed.
Otherwise, you can microwave leftovers on the lowest setting in 30 second intervals, stirring in between. If it seems too thick, you can add a little extra cream or milk to thin it out.
Sun-Dried Tomato Cream Sauce (5-Ingredients!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- ¼ cup sun-dried tomatoes in olive oil
- 2 cloves garlic
- 1 tablespoon oil from jar of sun-dried tomatoes
- 1 cup cream (heavy or regular)
- ¼ teaspoon crushed red pepper
Instructions
- Dice the sun-dried tomatoes and peel and mince the garlic. Get the oil hot in a pan over medium heat for about 2 minutes.¼ cup sun-dried tomatoes in olive oil, 2 cloves garlic, 1 tablespoon oil from jar of sun-dried tomatoes
- Add the diced tomatoes and minced garlic to the pan with the hot oil and continue to cook over medium heat until the garlic is tender.
- Turn the heat down to low and add the cream and crushed red pepper. Stir and simmer until you are happy with the thickness of the sauce. If you're serving with pasta, keep it on the thinner side. For anything else, cook longer until it's nice and thick.1 cup cream, ¼ teaspoon crushed red pepper
Pro Tips
- If you prefer your sauce to be smooth instead of having small chunks of sun-dried tomato, you can blend the sauce once it’s ready. An immersion blender is easiest, if you have one!
- If you’re using this sauce for pasta, save some of the starchy water you are boiling the pasta in, in case you need to thin it out.
- This sauce will last up to a week in the fridge in an airtight container.
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