I think this is the trick: the recipe called for diced tomatoes, mix it up! I used one can of whole, peeled tomatoes and one can of diced tomatoes. Reserve 1/2 a can of the diced tomatoes, put the rest (diced and whole), into your food processor and give them a whiz. Get this whizzed mess simmering with the onions and garlic, toss in the remaining diced tomatoes. After simmering and adding the vodka and cream, these remaining bits become little ruby gems enveloped in a velvety cream sauce!!
Tomatoes and onions simmering. 
Enriched with cream!
Heaven! Garnish with some freshly grated parm if you have it! 
4 comments:
Indeed, the various textures of tomato (and the visual as you see bits of tomato skin) is pleasing.
Seems like everyone is making penne with vodka sauce. I gotta get on board and make some myself.
Dancer: no skins! tomatoes were peeled. Just garnet morsels!
Sorry, channeling Nigella! Garnet...Ruby!
That does look tasty! I should make some pasta this weekend when the weather gets even colder.
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