Tomato Cream Sauce for Pasta

Serves 5 - so the recipe says, but I got two meals out of it. Maybe 5 as a side dish.

2 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 oz. can) Italian style diced tomatoes, drained
1 Tbsp. dried basil leaves
¾ tsp. white sugar
¼ tsp. dried oregano
¼ tsp. salt
1/8 tsp. ground black pepper
1/2 cup heavy cream
1 Tbsp. butter

In a saucepan, sauté 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 a boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat, stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

This dish has great flavor. I do, however, think that the tomatoes are a little chunky, maybe give them a chop before. I added just a splash of sherry. I didn’t have half-and-half (haven’t been to the grocery store yet!)

Recipe from: http://www.allrecipes.com/