Heat the oil in saucepan over medium heat. Add the chopped onion and minced or pressed garlic, then sauté 5 min until translucent. Add the strained tomatoes, salt, and pepper. Cook 15 min over medium-low heat, with occasional stirring.
Remove the pan from the heat, then stir in the cream. Mix well then purée in a
This sauce can be stored up to 2 weeks in the refrigerator; up to 3 months in the freezer.
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