Cherry Tomato Cream Sauce with 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).


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

Cherry Tomato Cream Sauce with Parmesan


2 heaping cups whole cherry tomatoes

2 to 3 tablespoons cream

1/3 cup parmesan

Salt + pepper to taste


  • Heat a pan over medium heat and add the cherry tomatoes. Cook until the tomatoes are soft and starting to burst. You can help this process along with poking the tomatoes with a fork. Let the juice into the pan and turn down the heat. Add the cream and let cook until hot. Remove from heat and stir in the parmesan, salt, and pepper. 
  • Use this tomato cream as a pasta or pizza sauce, lather on top of toast, or stir into risotto. 


Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.