Vodka Cream Sauce

1. 1

   In 1-quart pot, bring water to boil.

2. 2

   Plunge in fresh tomatoes and leave for 30 seconds to 1 minute to loosen skin.

3. 3

   Remove from water, core end and peel.

4. 4

   Slice tomatoes in half horizontally and squeeze out seeds. Chop into small cubes.

5. 5

   Heat olive oil and butter in skillet.

6. 6

   Add onions and soften without browning. Add tomatoes and cook for about 5 minutes. If tomatoes seem very watery, cook a little longer to evaporate excess liquid. Add cream and cook another minute. Add vodka and simmer for an additional 3 minutes. Serve hot over freshly cooked pasta.

* Per serving · 4 servings · Values may vary.

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