Creamy Tomato Sauce
|Olive oil/Salad oil||2 Tablespoon|
|Green pepper||1 Large, chopped|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1 Tablespoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Sugar||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Cream||1⁄4 Cup (4 tbs) (Heavy Or Whipping)|
1. In 3-quart saucepan over medium-low heat, in hot olive oil, cook green pepper, onion, and garlic until vegetables are tender, stirring occasionally.
2. Stir in flour until well blended; cook 1 minute. Add tomatoes with their liquid and remaining ingredients except cream, stirring to break up tomatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes to blend flavors. Stir in cream; heat through (do not boil or mixture may curdle).