Sun-Dried Tomato Cream Sauce

1. In large skillet melt butter or margarine over medium-high heat.

2. Add tomatoes and onion. Saute for 3-4 minutes or until onions are tender.

3. Add sherry and cook until it has evaporated (about 5 minutes).

4. Add remaining ingredients and heat through.

5. Serve over your favorite pasta.

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Nutrient	Quantity
Total fats	123.4536 g
Protein	15.8408 g
Carbohydrates	25.5935 g
Energy	1242.9932 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5238 g
Water	265.4609 g
Aspartic acid	1.162 g
Calcium, Ca	375.6175 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.024 g
Lutein + zeaxanthin	51.5083 g
Fiber, total dietary	4.7885 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.117 g
Fatty acids, total saturated 22:0	0.045 g
Carotene, beta	244.1543 g
Niacin	2.9728 mg
Vitamin A, RAE	1237.492 g
Fatty acids, total trans-polyenoic	0.708 g
Arginine	1.0329 g
Riboflavin	0.7699 mg
Fatty acids, total trans-polyenoic 22:4	0.03 g
Fatty acids, total polyunsaturated 15:0	1.059 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.366 g
Fatty acids, total saturated 20:1	0.2157 g
Glutamic acid	3.0132 g
Sodium, Na	324.4473 mg
Fatty acids, total saturated 16:1 undifferentiated	2.0201 g
Total lipid (fat)	123.4536 g
Manganese, Mn	0.7038 mg
Fructose	0.5162 g
Proline	1.1556 g
Fatty acids, total saturated 16:0	29.3388 g
Fatty acids, total polyunsaturated 16:1 t	0.327 g
Fatty acids, total saturated 8:0	1.1558 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.622 g
Sucrose	0.396 g
Choline, total	52.9407 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.564 g
Fatty acids, total polyunsaturated 18:1 t	2.673 g
Sugars, total	12.84 g
Serine	0.5826 g
Fatty acids, total saturated 10:0	2.7253 g
Fatty acids, total saturated 18:0	11.368 g
Fatty acids, total saturated 20:4 undifferentiated	0.174 g
Vitamin B-6	0.2993 mg
Selenium, Se	9.229 g
Ash	4.1344 g
Vitamin D	189 IU
Fatty acids, total saturated 18:1 undifferentiated	29.5547 g
Pantothenic acid	1.9798 mg
Phenylalanine	0.6843 g
Fatty acids, total polyunsaturated 22:1 c	0.009 g
Copper, Cu	0.6278 mg
Betaine	0.0435 mg
Thiamin	0.5035 mg
Retinol	1215 g
Methionine	0.3755 g
Iron, Fe	1.9258 mg
Carbohydrate, by difference	25.5935 g
Phosphorus, P	445.0727 mg
Folate, total	57.5447 g
Tocopherol, gamma	0.7214 mg
Fatty acids, total saturated 4:0	2.2162 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.027 g
Fatty acids, total saturated 22:1 undifferentiated	0.009 g
Alanine	0.5619 g
Cholesterol	339 mg
Valine	0.818 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.123 g
Fatty acids, total saturated 18:2 undifferentiated	10.1402 g
Glycine	0.5751 g
Glucose (dextrose)	0.7882 g
Fatty acids, total saturated 14:0	10.076 g
Zinc, Zn	2.3681 mg
Isoleucine	0.6743 g
Fatty acids, total saturated 12:0	3.1633 g
Fatty acids, total polyunsaturated	11.1165 g
Fatty acids, total saturated 14:1	1.032 g
Fatty acids, total polyunsaturated 17:1	0.195 g
Leucine	1.1229 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.696 g
Tocotrienol, alpha	0.286 mg
Fatty acids, total trans-polyenoic 18:3i	0.012 g
Vitamin A, IU	4922.9058 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.06 g
Folate, DFE	51.2447 g
Tryptophan	0.3209 g
Vitamin C, total ascorbic acid	12.338 mg
Phytosterols	6.486 mg
Fatty acids, total polyunsaturated 16:1 c	1.641 g
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	21.234 g
Fatty acids, total saturated 20:0	0.141 g
Fatty acids, total saturated 6:0	1.8346 g
Lactose	8.76 g
Tyrosine	0.6321 g
Vitamin B-12	0.4926 g
Vitamin K (phylloquinone)	13.4241 g
Fatty acids, total saturated	71.4309 g
Histidine	0.3613 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	33.0403 g
Threonine	0.609 g
Folate, food	57.5447 g
Fatty acids, total polyunsaturated 17:0	0.63 g
Vitamin D (D2 + D3)	4.8 g
Fatty acids, total polyunsaturated 24:0	0.027 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.006 g
Cryptoxanthin, beta	0.4063 g
Vitamin D3 (cholecalciferol)	4.8 g
Vitamin E (alpha-tocopherol)	2.7751 mg
Fatty acids, total trans	3.708 g
Fatty acids, total trans-monoenoic	3 g
Magnesium, Mg	69.6773 mg
Lysine	0.5599 g
Potassium, K	711.3458 mg
Cystine	0.1548 g
Fluoride, F	9.44 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Onion	0.25 cup	16	3.736	0.04
Pizza sauce	4 tablespoons	34.02	5.4558	0.7245
Heavy Cream	2.5 cups	1020	8.22	108.24
Basil	1 teaspoon	0.2032	0.0234	0.0057
tarragon	1 teaspoon	1.77	0.3013	0.0434
cooking sherry	0.25 cup	0	0	0
sun tomato	1 package	0	0	0