Tomato And Cream Pasta Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil, extra virgin
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 1 (14 -15 ounce) can Italian-style diced tomatoes, has garlic, basil, and organo
• 1/4 - 1/2 cup light cream or 1/4-1/2 cup heavy cream
• salt, to taste
• pepper, to taste
• KRAFT Shredded Parmesan Cheese, with romano and asiago

1. In 10 to 12 in skillet melt butter and add olive oil.
2. Add onion and garlic and cook on medium heat for 2 to 3 minutes.
3. Add tomatoes with their juices to the skillet and heat to a low boil for about 7 minutes.
4. Reduce heat and stir in cream until heated through. 1/4 cup if you like a very light sauce or 1/2 cup if you like it more creamy.
5. Salt and pepper to taste.
6. Serve over your favorite pasta and top with the shredded cheese blend.

butter, olive oil, onion, garlic, italianstyle diced tomatoes, light cream, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/tomato-and-cream-pasta-sauce-439517 (may not work)