INGREDIENTS
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2 tablespoons olive oil
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4 garlic cloves, minced
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1 large yellow onion, sliced
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2 (28 oz) cans San Marzano peeled tomatoes
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1 cup chicken stock (or vegetable stock)
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1 tablespoon sugar
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1/4 cup heavy cream
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8 large fresh basil leaves, roughly chopped
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1/4 teaspoon dried oregano
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1/2 teaspoon of red pepper flakes
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kosher salt and freshly ground black pepper, to taste
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1/3 cup shredded parmesan cheese, optional
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buttery croutons, optional topping