Creamy tomato sauce
1 medium, finely chopped (white part only)
1 medium clove(s), minced
Canned diced tomatoes
Fat free evaporated milk
2 Tbsp, fresh, finely chopped
⅛ tsp, or more to taste
⅛ tsp, freshly ground, or to taste
- Heat oil in a large saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, until soft, about 1 to 2 minutes. Stir in 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.