Fresh Tomato-and-Basil Cream Sauce

Serve this delicious sauce over pasta, spaghetti squash, fish or poultry.

Ingredients:

1 1/2 teaspoons heart-healthy butter spread or margarine
1/4 cup chopped sweet onion
2 cloves garlic, minced (1 teaspoon)
1 pound ripe plum tomatoes, 
coarsely chopped (4 or 5 tomatoes)
1/2 cup lightly packed fresh basil leaves, finely chopped (¼ ounce)
1/2 cup fat-free half-and-half
1/2  teaspoon balsamic vinegar
1/4 teaspoon salt
Hot cooked multi-grain or whole-wheat thin spaghetti or spaghetti squash (see Italian Light story) 
4 teaspoons finely shredded fresh Parmesan cheese

Instructions:

1. Melt the butter spread in a 2-quart saucepan over medium heat. Add the onion and garlic. Cook about 3 minutes or until the onion is tender, stirring occasionally. Add the tomatoes with their juices. Bring to a boil; reduce heat to medium-low or low. Simmer, covered, for 30 minutes. Remove from heat; if desired, slightly cool the tomato mixture.
2. Transfer the tomato mixture to a food processor container. Cover; process until smooth. Return the tomato mixture to the saucepan. Stir in the basil, half-and-half, vinegar and salt; heat through.
3. To serve, spoon the sauce over the pasta or squash; sprinkle with the Parmesan cheese.

Makes about 1 1/2 cups total.

Fresh Tomato-and-Basil Cream Sauce with Tuna: Prepare the recipe as directed, except gently stir in one 4 1/2-ounce can water-packed chunk white albacore tuna, drained and broken into chunks, with the half-and-half. Makes 2 main-dish servings; 2 cups total. Nutritional information below.

Prep Time:

Prep Time: 30 minutes
Cooking Time: 30 minutes
Yield: 3 (1/2-cup) servings