Robert's Most Yum Yellow & Red Tomato Basil Cream Sauce with Linguini Show #3 July 6, 2004 Ingredients for tomato sauce 2 tablespoons extra virgin olive oil (evoo) 1 cup diced Vidalia (or any sweet) onions 4 cloves of minced garlic 2 large yellow tomatoes 3 large roma tomatoes 1 tablespoon marjoram 1 tablespoon oregano Procedure Put the evoo in a saute pan. Heat it and add the onion. Add the garlic and saute the mixture for 3 minutes. Add the tomatoes and saute for 5 minutes. Add the marjoram and oregano and saute for 2 minutes. Ingredients for cream sauce 2 tablespoons of evoo 4 tablespoon of sifted all purpose flour 16 ounces of Half & Half (cream, milk, soy milk, or rice milk) 1/4 teaspoon salt 1/8 teaspoon pepper 3/4 ounce of fresh basil Procedure Put the evoo in a saute pan and turn the heat up to medium. Add the flour and make a light brown roux by stirring the flour and oil together for 3 minutes. Pour in 1 cup of Half & Half and stir. Pour in the other 1 cup of Half & Half and blend it in with the mixture. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Chop the fresh basil and add to the cream sauce. Combine the tomato sauce with the cream sauce. Season the sauce with salt and pepper. Warm it up in a saucepan and serve it over linguini. Top with fresh grated parmeasan cheese. Enjoy! Robert's Most Yum Yellow & Red Tomato Basil Cream Sauce with Linguini