Thursday, January 12, 2012

Tomato Cream Sauce

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
1/2-3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup half and half
1 tablespoon butter

1.In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in half and half and butter. Reduce heat and simmer 5 more minutes.

** This was a quick and easy sauce I would add more garlic if I made it again. I give it 3 1/2 on the scale

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