Cherry Tomato Cream Sauce with Parmesan

Close-up image of a sauce with tomatoes and parmesan.

This is a silly recipe but it’s delicious and therefore, I’m sharing it. I’m always tweaking my pasta sauce recipes and this one came out by accident one day when I was attempting to use burst tomatoes in another fashion. When that didn’t go according to plan, I landed here with the help of a little cream and parmesan.

I love how the juice from the burst tomatoes mingles with the cream, which with the help of a little parmesan, creates a perfectly thick sauce. I’ve used this sauce time and again with pasta, stirred into risotto, or even used it to cook eggs in (a purely delightful breakfast).

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