84 tomato cream sauce recipes

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Chili-rubbed chicken breasts sliced over crisp greens with creamy avocado, red onion, and tomatoes, drizzled with a spicy picante ranch dressing. Ready in 30 minutes.

Shrimp and bay scallops tossed with crispy bacon, shallots, and sun-dried tomato cream sauce over pasta. A rich, restaurant-worthy seafood dinner at home.

Pasta with sun-dried tomato cream sauce, butter, nutmeg and a Parmesan-egg-yolk finish. Rich, restaurant-style pasta in 30 minutes for any noodle shape.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Linguine with creamy green tomato sauce: an end-of-season use for unripe garden tomatoes, pureed and simmered with cream and butter, topped with sun-dried tomato and cracked peppercorn.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Mozzarella-crusted chicken breasts over angel hair pasta with a sherry cream sauce packed with mushrooms, artichoke hearts, tomatoes, and Parmesan. Italian restaurant vibes at home.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Baked mac and cheese with tomato sauce, sharp cheddar, and chicken broth soaked into the noodles before baking. A Southern-style casserole with no cream sauce needed.

Fettuccine tossed with smoked salmon, fresh spinach, capers, sun-dried tomatoes, and a light Parmesan cream sauce. A bright Italian pasta that balances richness with briny, herbal punch.