INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped, (1½ cups)
4 cloves garlic, minced
1 can (15 ounces) San Marzano diced tomatoes*
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 cup chicken broth
1 cup water
½
cup half-and-half
METHOD
Warm
a medium sauce pan over medium heat, Add the olive oil and onion and cook for 7
to 8 minutes until tender and translucent. Add the garlic and cook for 1
minute. Increase the heat to medium-high and add the undrained tomatoes, cumin,
paprika, chicken broth and water.
Bring
to a boil, reduce heat to a simmer and cook for 15 minutes, stirring
occasionally.
Remove
from the heat and stir in the half-and-half. Blend carefully to a puree in
either a blender or food processor, using 2 batches if necessary. Return to a
clean sauce pan and serve individually topped with chopped flat leaf parsley.
*NOTE.
Italian San Marzano tomatoes are hand-picked from volcanic soils in southern
Italy, are certified by the Italian government and are worth the effort to
obtain. But if you are unable to find them, you may use a domestic version or
other types.
Adapted
from a recipe in Cooking Light
magazine
