Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 1 large Shallot, diced
  • 56 oz Crushed Tomatoes (2 - 28 oz cans)
  • 1 1/2 cup Chicken Stock or vegetable stock
  • 1 Tbsp Sugar
  • 1/2 Tsp Dried Oregano
  • 2 Tsp Kosher Salt
  • Several grinds of Pepper to taste
  • 1 Cup Half and Half
  • 12 - 15 large Fresh Basil leaves, chopped

Instruction

  • In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
  • Add garlic and saute another 30 seconds.
  • Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
  • Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
  • Add the half and half, basil and season to taste with salt and pepper.
  • Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.