Pasta Sauce with Fresh Tomatoes

2 Tablespoons canola or olive oil
3 cloves garlic
1 tsp salt
2 Tbsp basil
1 Tbsp oregano
2 large red, ripe tomatoes
2 large yellow tomatoes
1 large can tomato sauce (3.5 cups)
1 cup half and half

Cook garlic in olive or canola oil until golden. Add tomato sauce and chopped fresh tomatoes, basil, oregano, and salt. Simmer over medium heat until tomatoes are cooked. Add half and half before serving (it seems to decrease the acidity of the tomatoes). Serve over any kind of pasta (my family likes whole wheat rigatoni). You can add any vegies you like: mushrooms, peas, zucchini, carrots, brocolli, etc.

Number of Servings: 8

Recipe submitted by SparkPeople user SMGMORGAN.