Tomato Cream Sauce

This is my sister's signature recipe. Everyone I have ever served it loves it. Even though cream is expensive in China I still make it every once and a while because it so wonderful!

1 tbsp butter
1 ½ cup diced tomatoes
1 ½ tbsp minced garlic
1 tbsp dried basil
1 ½ tsp dried oregano
2 cups heavy cream

1 tbsp cornstarch

2 tbsp water
Salt to Taste (1- 1 ½ tsp)

Melt butter.

Sauté the tomatoes and garlic in butter for about 5 minutes until soft.(I absolutely adore this garlic press from IKEA. Everyone should have one. You have know idea how well it works and how much time it saves me.)

Add basil and oregano.

Deglaze pan with cream.

Puree in blender and then return to pot and simmer until thickened.

Add salt.

The cream in China is UHT cream and it is thinner than fresh cream So to get the sauce thicker, I will take it off the heat, add a little cornstarch mixed with water(1 tbsp cornstarch mixed with 2 tbsp water) and then put it back on the heat and let it thicken for a few minutes.

Serve over pasta noodles. (Tip: Drain pasta but never rinse the noodles. Rinsing noodles washes off the starch. Sauce will stick to the pasta better if you do not rinse the starch off of them)