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Tomato Cream Sauce

Original recipe makes 5 servings

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves

 

  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon butter

Directions

 

  1. In a saucepan, saute onion and garlic in coconut oil over medium heat. Make sure it doesn’t burn. Add tomatoes, basil, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.