Tomato Basil Cream Sauce

5 tomatoes
1 clove garlic
2-3 large basil leaves
1/1/2 c half and half
1 tbsp flour
1/2 tsp oregano
salt and pepper
2 TBSP dry white wine
1/2 c parmesan cheese
1/2 a summer squash

Dice tomatoes
Chop or julienne summer squash
Preheat a little olive oil in a small saucepan
Smash and chop the garlic and gently simmer it in the oil for 1-2 minutes.
Throw in tomatoes
Salt and Pepper
Add oregano
Let reduce for 30 minutes on low
(Note - I did this because it was time to pick tomatoes from my garden. You could just use drained diced tomatoes - the reduction time will be shorter - just reduce until you don't see any standing water)
Add wine and boil for 3 minutes

Add flour
Whisk in the half and half
Chop up half the basil and throw it in
Add the summer squash
Bring to a boil and let thicken on med-low, stirring frequently, 3-5 minutes
Remove from heat and immediately add remaining basil and the parmesan
Stir and let sit 5 minutes.

Serve over pasta and breaded pork (recipe in this cookbook)

2 Servings