2 Tbsp. butter
2 Tbsp. olive oil
1 large yellow onion, chopped
1 Tbsp. minced fresh garlic
4 cups ground tomatoes (use the San-Marzano style canned crushed tomatoes)
1 cup chicken broth
1 tsp. crushed oregano
1 tsp. salt
3/4 tsp. black pepper
1/2 cup heavy cream (I used fat-free half-and-half)
1/4 cup fresh chopped basil (use fresh!)
Melt the butter with the oil over medium heat in a heavy-bottom pot. Add onions and wilt approximately 8 minutes; then add garlic and wilt 2 minutes more, stirring constantly. Add the tomatoes and the broth, bring to a boil, cover, and simmer 60 minutes. Season with oregano, salt, and pepper. Add basil. Stir in cream or half-and-half. Simmer on medium-low another 30 minutes. Garnish with fresh basil before serving.
Note: In the summer, you can blanch fresh tomatoes for 8 minutes, then crush in food processor. In the winter, use San-Marzano style tomatoes (if you can't find crushed San Marzanos, drain half the liquid and process in food processor.
Source: The Birmingham News
