- 2 Tablespoons unsalted butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 10 cups crushed tomatoes (3 cans)
- 5 ¼ cups chicken stock
- 3 sprigs oregano
- 1/2 cup half-and-half
Melt butter in a saucepan over medium-low heat. Cook onion and garlic for about 8 minutes, stirring occasionally.
Add tomatoes, stock and oregano and bring to a boil. Reduce heat to a simmer and thicken for 45 minutes.
Pour tomato mixture into a blender and puree.
Add puree back to the saucepan on low heat. Add half-and-half and season as desired.