This was actually a soup recipe I clipped from a magazine but I decided it would be good as a sauce over pasta & veggies. I just cut down the amount of milk and blended it up. It's so simple and delicious! And I was able to use some fresh basil from my herb pots for the first time. Here's the recipe:
Creamy Tomato Basil Sauce
1 14.5oz can of diced tomatoes
1 8oz pkg cream cheese, softened
1/2 cup milk
12-15 fresh basil leaves
salt & pepper to taste
Puree it all in the blender then warm on the stove or in the microwave.
I roasted some zucchini, onions and red peppers, tossed them with some garden rotini noodles then topped with the sauce. It was sooooo good and was our meatless Monday meal for this week.
There was a lot of sauce leftover and no pasta (I never quite get those ratios right) so I made a pizza tonight for dinner. I used THIS crust recipe again (love it) and after I partially baked it, I spread the creamy sauce over it, then topped with diced onions, some diced grilled chicken and mozzarella cheese.
Served with a side of our favorite roasted broccoli. Never mind the fact that it was nearly 100 degrees today, I went ahead and heated the oven to 500 degrees so we could have a big batch of broccoli. The extra heat in the kitchen was worth it.
My goal now is to come up with some light, cool dinners for the week ahead since it is triple digits as far as the eye can see. The dog days of summer are officially here!