Ingredients
2 large onions, chopped2 tablespoons butter4 garlic cloves, minced4 cans (14-1/2 ounces each) diced tomatoes, undrained1/2 cup water4 teaspoons brown sugar2 bay leaves2 tablespoons minced fresh basil or 2 teaspoons dried basil1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons all-purpose flour3 tablespoons cold water2 cans (12 ounces each) fat-free evaporated milkThinly sliced fresh basil leaves, optional
Preparation
In a Dutch oven, saute onions in butter until tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, water, brown sugar, bay leaves, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Combine flour and water until smooth. Stir into tomato mixture. Cook and stir for 2 minutes or until thickened. Stir in evaporated milk; heat through (do not boil). Discard bay leaves. Garnish with fresh basil if desired.
