assignmentPREPARATION
1
In a heavy bottom pot or Dutch oven, heat olive oil over medium high heat. Add garlic and sauté for 30 seconds until fragrant.
2
Add onion and cook, stirring as needed until translucent, about 8 minutes.
3
Add tomatoes with juice, chicken stock and sugar. Bring to a low simmer. Cook uncovered for 12 minutes or until it is thickened.
4
Add the half & half, basil, oregano and season to taste with salt and pepper.
5
Pour into a blender and puree, being careful not to burn yourself.
6
Serve with crackers or in Homemade Bread Bowls (recipe in Breads section of this cookbook).