From Mary Jeanne Oliver
Simple and easy this takes a little more effort than opening a can:
To serve four, saute one half of a chopped medium onion and one minced garlic clove in a tablespoon of olive oil over medium heat until softened.
Add one 28oz can of crushed tomatoes and 3 cups of low sodium chicken stock, 1 tsp chopped fresh thyme, and simmer.
Add one cup of cream and simmer another five or ten minutes.
Season with salt and if the tomatoes are acid asd 1 teaspoon of sugar.
Puree with an immersion blender and serve.
Note: I added some chopped rosemary, omitted the cream except at the end, added ¼ cup.
