Tomato Cream Sauce

There has been some talk on a cooking forum I love to visit about Tomato Cream sauce, it sounded so good, I really wanted to try it. I got a recipe and we tried it last night. We made some modifications and will make more next time. Overall it was a great base but not as creamy as we would like it to be.

Tomato Cream Sauce (Nesties)

• 1 35 oz can of whole tomatoes
• 2 tbsp tomato paste
• 1 15 oz can tomato sauce
• 1 half an onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• basil, fresh or dried, to taste
• 1/2 cup half and half
• pinch or 2 of sugar

Heat oil in large sauce pan. Cook onion for about 2 minutes and then add tomato paste.

Cook for about 2 minutes, being sure not to burn the paste/onion mixture. Add the garlic and cook for about a minute.

Drain the canned tomatoes, reserving 1/4 cup of the liquid. Puree tomatoes and add reserved liquid.

Add tomatoes, 15 oz can of tomato sauce and sugar to saucepan. Add salt and pepper to taste.

Bring to a boil, then lower heat and simmer for about an hour. When the hour is just about up, add half and half, and cook until hot, about 2 minutes.

**Tips: We doubled this recipe kinda, I doubled everything but the whole tomatoes. We didn't puree the tomatoes instead cut into really small pieces. This was too chunky for us. Next time I will use onion powder, and another can of tomato juice, or pureed tomatoes without seeds. I also added the basil to the onions.