1 tablespoon extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
3/4 cup chopped fresh basil
2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
2 cups 1% low-fat milk
Salt and pepper, to taste
Sautee Onion and Garlic in a sauce pan with extra-virgin olive oil. Add the fresh roasted tomatoes, cream cheese, low-fat milk and basil, simmer for 10-20 minutes. Serve warm.
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