Low Carb Tomato Basil Cream

Low Carb Tomato Basil CreamThis Low Carb Tomato Basil Cream is not an original recipe by anyone’s stretch of the imagination but it can be so good on lots of things I thought I would just list it as a sauce instead of with any particular food.  In the picture there is a gorgeous hunk of fresh Pacific Coast Coho salmon underneath but you can use this with spaghetti squash, shrimp, and other types of fish as well.

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Tomato Basil Cream
  1. 1½ C Heavy Cream
  2. 1½ C Rough Chopped Roma Tomatoes (4-6 Depending On Size)
  3. ½ C Freshly Chopped Basil Leaves
  4. 2 t Crushed Garlic (+ More To Taste
  5. 2 t Chicken Base (+ More To Taste)
  6. Freshly Ground Pepper
  1. Put cream and tomatoes in proper size bowl and using a stick blender blend until just thick. If you don't have a stick blender then use your food processor.
  2. Pour into sauce pan, add basil, garlic and chicken base, and heat.
  3. Spoon over food to be sauced.
  4. Add freshly ground pepper.
  5. 6 Servings
  6. 237 Calories, 22.9g Fat, 2.2g Protein, 7.6g Carbs, 1.0g Fiber, 6.6g Net Carbs
  1. Certainly may add lemon if serving with seafood.
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