Ingredients
2 1/2 oz. butter
3 T. olive oil
5 cloves garlic, minced
1/2 medium onion, small dice
4 0z. dry white wine
5 cups diced tomatoes, fresh or canned
1 1/2 oz. tomato paste
3/4 cup half and half/heavy cream
1/2 cup fresh basil leaves, chopped or chiffonade
Salt and Pepper to taste
Preparation
Direction: Melt butter and olive oil in large saucepan over medium heat and sauté garlic and onion until onion is translucent and garlic just begins to color.
Deglaze with white wine and reduce by half. Stir in tomato paste, tomatoes, and chicken stock. Simmer 30 minutes.
Add half-and-half and simmer additional 15 minutes or until sauce is thickened. Season with salt and pepper.
Stir in basil just before serving.
ENJOY IT
