Creamy Tomato Sauce
1 medium, finely chopped (white part only)
1 clove(s), large, minced
Canned diced tomatoes
Fat free evaporated milk
2 tbsp(s), finely chopped
⅛ tsp(s), or more to taste
⅛ pinch, freshly ground, or to taste
- Heat oil in a large saucepan over medium heat. Add leek and garlic; cook until soft, about 1 to 2 minutes. Add oregano; cook 45 seconds. Add tomatoes and bring to a simmer; partially cover pan and simmer 3 to 5 minutes.
- Puree sauce in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.
- Set pan over low heat and add milk; simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper. Yields about 3/4 cup per serving.