A creamy red sauce for when regular marinara won't cut it.
- 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
- 3/4 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1 tablespoon butter
Saute the onion and garlic in the olive oil in a saucepan over medium heat. Careful not to let it burn!
Add in the diced tomatoes, basil, sugar, oregano, salt and pepper. Bring the whole thing to a boil and let it do its thing for 5 minutes. You're ready when most of the liquid evaporates.
Take the pan off the heat and stir in the whipping cream and butter. Reduce the heat and let the sauce simmer for another 5 minutes.