#3273 - Creamy Tomato Sauce

(by Shirley McNevich)

1 - 14oz. can Italian diced tomatoes (do NOT drain)
2 TBSP olive oil
1 onion (chopped)
1 garlic cloves (minced--more if you wish)
1/2 to 1 TBSP dried basil leaves
3/4 tsp. white sugar
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. ground black pepper
1/2 cup heavy cream
1 TBSP butter

In a large skillet over medium heat add olive oil, chopped onions and minced garlic--cook/stir until onions are tender. Add diced tomatoes--stir. Add basil, white sugar, oregano, salt and pepper--cook/stir until boiling. Once boiling, cook/stir until thickened. Slowly add heavy cream and butter--stir well. Tilt a lid on the skillet, turn heat back to simmer and cook 10-15 minutes longer or until thickened. Serve over pasta.