Ingredients

1 28-oz can diced tomatoes

Extra virgin olive oil

1 medium yellow onion, diced

4 large garlic cloves, minced

1 tablespoon dried basil

1 teaspoon dried thyme

1 tablespoon sugar

Salt and pepper, to taste

1/2 cup heavy cream

Preparation

  1. Heat oil in bottom of dutch oven over medium heat. Add onion and saute until translucent. Add garlic and saute 2-3 minutes more.

  2. Add can of diced tomatoes, basil, thyme, sugar, and salt & pepper to taste. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or so.

  3. Puree 3/4 of the tomato mixture in a blender until smooth. Add blended mixture back to dutch oven and stir in heavy cream.

  4. Serve with Parmesan cheese, croutons, sour cream, pesto - whatever you would like to top it with.