Creamy Tomato Sauce

1 point
8 servings

1 teaspoon olive oil
1 medium leek, finely chopped (white part only)
1 medium garlic clove, minced
1/2 teaspoon dried oregano
28oz canned diced tomatoes
6oz fat free evaporated milk
2 tablespoons basil
Salt & Pepper

Heat oil in a large saucepan.  Add leek and garlic cooking until soft.  Stir in oregano.  Add tomatoes and bring to a simmer, partially cover and simmer 3-5 minutes.

Puree sauce in pan using immersion blender or working in batches transfer tomato mixture to blender and puree until smooth, return to pan.

Set pan over low heat and add milk; simmer 1 minute to heat through.  Remove pan and stir in basil.  Season with salt and pepper.