This restaurant favorite is usually made with bucket-loads of heavy cream and butter. We opted to use a little olive oil and half-and-half (lighter than cream), which still gives you a wonderful, creamy texture.
Resistant Starch: 1g
1 tablespoon olive oil
1 small onion, finely diced (1 cup)
2 minced garlic cloves
1 (26-ounce) low-sodium can diced tomatoes in juice