2 tbsp. butter
3 cloves garlic chopped
1 medium onion chopped
10 c. crushed tomatoes
5 1/4 c. chicken stock
3 sprigs fresh oregano
1/2 cup half and half
salt and freshly ground pepper

Melt butter in a medium saucepan, over medium heat. Add onion and garlic and cook, stirring 6 minutes. Add tomatoes, stock and oregano; bring to a boil. Reduce heat and simmer for 45 minutes. Slowly add half and half, stirring constantly. Season with salt and pepper.

Makes 3 quarts.

Note: Is delicious with half and half or without.