WW Creamy tomato Sauce
By Anne Marie
Makes 8 servings
1 Points Plus per serving
I usually double this recipe to use up the whole can of evaporated milk. It stores well in the refreigerator.
Ingredients
- 1 tsp olive oil
- 1 medium leek, finely chopped (white part only)
- 1 medium garlic clove, minced
- 1/2 tsp dried oregano
- 28 oz can diced tomatoes
- 6 oz fat free evap milk
- 2 Tbsp fresh basil, finely chopped (dried also works)
- 1/8 tsp salt to taste
- 1/8 tsp pepper to taste
Details
Servings 8
Preparation time 10mins
Cooking time 25mins
Preparation
Step 1
Heat oil in a large saucepan over medium heat. Add leek and garlic: cook, stirring occasionally, until soft, about 1 - 2 minutes. Stir in oregano; cook 45 seconds. Add tomatoes and bring to a simmer; partially cover pan and simmer 3 - 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.
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