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2 tbsp Butter
2 tbsp Olive Oil
1 Large Yellow Onion, chopped
1 tbsp Garlic, minced
4 cups Diced TomatoesI like to use 2 cans of diced Fire Roasted tomatoes and 2 cans of diced tomatoes
1 tsp Dried Oregano
Salt and Pepper to taste
½ cup Heavy Cream
¼ cup Fresh Basil, chopped
1
Melt the butter with the oil over med heat in a heavy bottom pot.
2
Add the onion; Caramelize over med heat for 8 to 10 minutes stirring constantly. Add the garlic during the last 2 minutes.
3
Add the tomatoes and broth, season with oregano, salt, and pepper. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Stirring occasionally.
4
Add basil. Stir in the cream, simmer for another 30 minutes.
5
Remove from heat and puree with an emulsion blender. (or use food processor or regular blender.) Blend until desired smoothness.
Garnish with fresh basil before serving.
Nutrition info from: https://www.verywellfit.com
Nutrition Facts
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Ingredients
2 tbsp Butter
2 tbsp Olive Oil
1 Large Yellow Onion, chopped
1 tbsp Garlic, minced
4 cups Diced TomatoesI like to use 2 cans of diced Fire Roasted tomatoes and 2 cans of diced tomatoes
1 tsp Dried Oregano
Salt and Pepper to taste
½ cup Heavy Cream
¼ cup Fresh Basil, chopped
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