* Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add 1 cup chopped onion and 3 minced garlic cloves; sauté 3 minutes or until tender. Add 1 (28-ounce) can crushed tomatoes, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper. Bring to a boil. Reduce heat, and simmer 30 minutes. Place in a blender; process until smooth. Return tomato mixture to pan. Stir in 3/4 cup half-and-half; cook until thoroughly heated.
Make-Ahead Breakfast Casserole Menu
Chicken Tostada Meal
10-Minute Appetizer Menu
Thai Red Curry Shrimp
