3 c. canned Italian tomatoes (with liquid); drain, seed & dice tomatoes, reserving liquid, divided
2 tsp. olive or vegetable oil
1/2 c. chopped onion
1 garlic clove, minced
2 tsp. each minced fresh parsley & basil
1/4 tsp. salt
Dash pepper
3/4 c. half and half (blend of milk & cream)

In blender container process 2 cups tomatoes with the reserved liquid until pureed; set aside.

In 3 quart saucepan, heat oil over medium high heat; add onion and garlic and saute until softened, 1 to 2 minutes. Add pureed and diced tomatoes along with the parsley, basil, salt and pepper and stir to combine. Reduce heat to low and let simmer, stirring frequently, until mixture is reduced and slightly thickened, 25 to 30 minutes. Gradually stir in half and half and cook until thoroughly heated and flavors blend, 10 to 15 minutes longer (do not boil). Makes 4 servings. Fabulous with Swiss Chard Gnocchi or try this creamy sauce on cooked pasta or rice.