Ingredients

2 tablespoons unsalted butter

1 medium onion, finely chopped

3 cloves garlic, minced

3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes

5 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

3 sprigs fresh oregano, plus more for garnish

1/2 cups half-and-half

Salt and freshly ground black pepper

Preparation

Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes.

Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes. Remove oregano sprigs.

Slowly add half-and-half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.