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

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.