OKAY, I’ve made you Blush Sauce before, but my tastes change over the years, and it just keeps getting BETTER. So here it is my Creamy, Best Blush Sauce….call it 2.0, if you must.
When I was a kid, I would’ve told you that my favorite sauce from the holy trinity (marinara, alfredo, and blush) was alfredo for sure. But as an adult, the tides have turned. And for as much as I love alfredo, I must admit I love blush sauce even more. Why? Because it’s the best of both worlds! You essentially get marinara and alfredo in one. And when made right, it’s absolute heaven.
In fact, I was asked to make a raffle prize for a raffle at my gym, raising money for our team for America’s Greatest Heart Run & Walk, and instead of opting for the obvious baked good, I decided I had to jar my blush sauce for some lucky individual to make a killer meal with. It worked out perfectly, and I even included a booklet with the recipe for the sauce, PLUS three more recipes you can make WITH the sauce.
A good blush sauce needs to be three things: thick and creamy, flavorful, and my personal preference – heat-packing. I’m not talking overwhelming spice that overshadows the beautifully savory, sweet, and fresh flavors that are already there; I’m talking about red pepper whispering at the end of each spoonful.
My blush sauce covers all three of those essential areas while also being fool-proof to make. So blanket some pasta with it, dip grilled cheese in it, make a killer lasagna, or eat it straight with a spoon. You can do no wrong here.
A Few Tips Before You Get Cooking:
- Fresh basil is a game-changer…so put down that dried stuff, or so help me!
- Not a fan of heat? Cut the red pepper flake quanitity in half.
- Why San Marzano tomatoes? I make all my best sauces with them because they’re sweet, flavorful, and high-quality. Find them in the same aisle/area as other canned tomatoes and sauces at the grocery store.
- If you don’t have a shallot on hand, yellow onion is fine.
Best, Creamy Blush Sauce
By The Smart Cookie Cook
- 4 tbsp. unsalted butter
- 1 shallot, finely chopped
- 2 large fresh tomatoes, chopped
- 3 cloves garlic, finely chopped
- 1-28 oz. can San Marzano tomatoes
- 1-12 oz. can tomato paste
- 1/2 tsp. dried parsley
- 1 1/2 tbsp. chopped fresh basil
- 1/4 tsp. red pepper flakes
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 3/4 cup heavy cream
- 1/2 cups shredded parmesan cheese
- In a large pot over medium-low heat, melt the butter. Add the shallot, fresh tomatoes and garlic. Cover and simmer, stirring occasionally until they’ve cooked down and created a light sauce, about 15 minutes.
- Add the San Marzano tomatoes, tomato paste, parsley, basil, red pepper, black pepper, and salt and stir to combine. Use an immersion blender to puree until completely smooth. Make sure you work out all those tomato chunks.
- Stir in the cream until evenly combined. Cover and simmer for 15 minutes, until slightly thickened. Whisk in the parmesan until melted.