Creamed tomato sauce






makes 300ml/10fl oz

Cook Time

5-10 Min


  • 6 ripe tomatoes
  • 125ml/4fl oz double cream
  • 50ml/2fl oz plain yogurt
  • salt and freshly ground black pepper
  • Scald the tomatoes in a bowl of just-boiled water for 30 seconds. Peel, then finely chop the flesh.
  • Put the tomatoes in a heavy saucepan, and add 175ml/6fl oz water. Cover the pan, and simmer until the sauce is thick and creamy.
  • Stir in the cream and yogurt. Season with salt and pepper, and serve hot or warm.


  1. Hot Surfaces:
    • Be cautious when working with hot surfaces, such as the stove and the saucepan. Use oven mitts or pot holders to prevent burns.
  2. Spills and Splatters:
    • The tomato sauce may splatter during cooking. Keep a lid partially covering the saucepan to minimize splatters, and stir with care.
  3. Allergies:
    • Check for allergies to ingredients like dairy before adding heavy cream. Consider alternatives if needed.
  4. Tasting Safely:
    • When tasting the sauce for seasoning, allow it to cool slightly to avoid burning your mouth.
  5. Cooking Odors:
    • Ensure proper ventilation in the kitchen, especially if using strong-smelling ingredients like garlic, to prevent odors from lingering.
  6. Ingredient Freshness:
    • Use fresh and high-quality ingredients, especially for canned tomatoes, to ensure the best flavor.
  7. Stirring Carefully:
    • Stir the sauce gently to avoid splashing hot liquid. Use a long-handled spoon for safety.
By following these precautions, you can create a delicious creamed tomato sauce while prioritizing safety and enjoyment in the kitchen.
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