I wasn’t a big fan of tomato soup until I tasted fresh tomato soup (served at a local restaurant) and fell in love. It was so rich and creamy, I was surprised and even skeptical when I was told that there wasn’t actually any cream in the soup at all. It’s true, this recipe isn’t actually for tomato soup, but this sauce features that same unbelievably rich creaminess (even without adding any dairy!).

I love this sauce because it can be served on several different levels, from hearty and rustic to smooth and velvety (my favorite)!

Fresh Tomato Sauce

• 2 cups cherry tomatoes (or other small tomato variety)
• 1/4 onion
• 2 garlic cloves
• basil (small bunch)
• olive oil
• salt
• pepper
• 1/2 cup half-and-half (optional)
• pasta of your choice

Coat a saucepan generously with olive oil. Chop onion, basil, and garlic and place them in your saucepan along with tomatoes. Simmer over medium/low heat for 15-20 minutes.

Sauce is done when onion is translucent and tomato skins have burst. Serve now for a fresh, chunky, rustic pasta sauce. Or, let cool slightly and pour into a blender, blend to desired consistency. Return to saucepan and bring to a simmer.

This is how creamy of the sauce looks, even before adding half-and-half. I went ahead and added the half-and-half for even more richness. Salt and pepper to taste. Bring on the pasta!

And, if you just can’t get tomato soup out of your mind after my soup rant, try diluting this sauce with a little bit of chicken broth and/or water to make a simple and delicious tomato soup!

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