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Kittencal's Creamy Tomato Pasta Sauce

Created by KittenCal on February 2, 2012

1 medium yellow onion, finely chopped
1 small red bell pepper (seeded and finely chopped, do not substitute green or yellow pepper)
3 tablespoons sun-dried tomatoes (oil-packed, finely chopped - can use more)
6 large garlic cloves, minced (the more garlic the better!)
1 teaspoon red pepper flakes (or adjust to suit heat level)
1 tablespoon dried basil ( rubbed between fingers to release flavors)

Step 1: Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot). Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened. Add in garlic, chili flakes and basil; cook stirring for 2 minutes,. Add in tomato paste; stir for 2 minutes.
Step 2: Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork. Reduce heat to low cover with a lid and simmer for 30 minutes. Uncover and continue to simmer (uncovered) over low heat for another 2 hours stirring frequently (the longer simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
Step 3: Season with salt and black pepper about halfway through cooking. At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days. At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.