Quick Tomato Basil Cream Sauce

1. Pour tomatoes into a saucepan, bring to a simmer, and cook over medium-high heat until the liquid reduces slightly, 5 to 7 minutes.

2. Reduce heat to medium-low. Stir cream and basil with the tomatoes; bring to heat but not quite to a simmer.

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Nutrient	Quantity
Total fats	43.296 g
Protein	3.408 g
Carbohydrates	3.288 g
Energy	408 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1536 g
Water	69.372 g
Aspartic acid	0.2508 g
Calcium, Ca	79.2 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0096 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0468 g
Fatty acids, total saturated 22:0	0.018 g
Carotene, beta	86.4 g
Niacin	0.0768 mg
Vitamin A, RAE	493.2 g
Fatty acids, total trans-polyenoic	0.2832 g
Arginine	0.0792 g
Riboflavin	0.2256 mg
Fatty acids, total trans-polyenoic 22:4	0.012 g
Fatty acids, total polyunsaturated 15:0	0.4236 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1464 g
Fatty acids, total saturated 20:1	0.078 g
Glutamic acid	0.6864 g
Sodium, Na	32.4 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7872 g
Total lipid (fat)	43.296 g
Manganese, Mn	0.0072 mg
Proline	0.3624 g
Fatty acids, total saturated 16:0	11.1576 g
Fatty acids, total polyunsaturated 16:1 t	0.1308 g
Fatty acids, total saturated 8:0	0.4608 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0488 g
Choline, total	20.16 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2256 g
Fatty acids, total polyunsaturated 18:1 t	1.0692 g
Sugars, total	3.504 g
Serine	0.1128 g
Fatty acids, total saturated 10:0	1.086 g
Fatty acids, total saturated 18:0	4.2864 g
Fatty acids, total saturated 20:4 undifferentiated	0.0696 g
Vitamin B-6	0.042 mg
Selenium, Se	3.6 g
Ash	0.636 g
Vitamin D	75.6 IU
Fatty acids, total saturated 18:1 undifferentiated	9.5616 g
Pantothenic acid	0.594 mg
Phenylalanine	0.156 g
Fatty acids, total polyunsaturated 22:1 c	0.0036 g
Copper, Cu	0.0132 mg
Thiamin	0.024 mg
Retinol	486 g
Methionine	0.0792 g
Iron, Fe	0.12 mg
Carbohydrate, by difference	3.288 g
Phosphorus, P	69.6 mg
Folate, total	4.8 g
Tocopherol, gamma	0.288 mg
Fatty acids, total saturated 4:0	0.8784 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0108 g
Fatty acids, total saturated 22:1 undifferentiated	0.0036 g
Alanine	0.1092 g
Cholesterol	135.6 mg
Valine	0.204 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0492 g
Fatty acids, total saturated 18:2 undifferentiated	1.5528 g
Glycine	0.0792 g
Fatty acids, total saturated 14:0	3.9972 g
Zinc, Zn	0.288 mg
Isoleucine	0.1752 g
Fatty acids, total saturated 12:0	1.26 g
Fatty acids, total polyunsaturated	1.884 g
Fatty acids, total saturated 14:1	0.4128 g
Fatty acids, total polyunsaturated 17:1	0.078 g
Leucine	0.2808 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.2784 g
Tocotrienol, alpha	0.108 mg
Fatty acids, total trans-polyenoic 18:3i	0.0048 g
Vitamin A, IU	1764 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.024 g
Folate, DFE	4.8 g
Tryptophan	0.0792 g
Vitamin C, total ascorbic acid	0.72 mg
Fatty acids, total polyunsaturated 16:1 c	0.6564 g
Fatty acids, total polyunsaturated 18:1 c	8.4936 g
Fatty acids, total saturated 20:0	0.0564 g
Fatty acids, total saturated 6:0	0.7308 g
Lactose	3.504 g
Tyrosine	0.1608 g
Vitamin B-12	0.192 g
Vitamin K (phylloquinone)	3.84 g
Fatty acids, total saturated	27.6384 g
Histidine	0.0792 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	10.9212 g
Threonine	0.1512 g
Folate, food	4.8 g
Fatty acids, total polyunsaturated 17:0	0.252 g
Vitamin D (D2 + D3)	1.92 g
Fatty acids, total polyunsaturated 24:0	0.0108 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0024 g
Vitamin D3 (cholecalciferol)	1.92 g
Vitamin E (alpha-tocopherol)	1.104 mg
Fatty acids, total trans	1.4832 g
Fatty acids, total trans-monoenoic	1.2 g
Magnesium, Mg	8.4 mg
Lysine	0.1488 g
Potassium, K	114 mg
Cystine	0.018 g
Fluoride, F	3.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
heavy whipping cream	1 cup	408	3.288	43.296
basil leaf	0.66 cup	0	0	0
tomato onion	1 can	0	0	0