Pasta with Fresh Tomato Basil Cream Sauce

Peel the tomatoes, then seed using a fine mesh sieve to catch the seeds and reserve the tomato juice. Discard the seeds.

Chop tomatoes or pulse quickly in a food processor.

Heat the oil in a large skillet over medium high heat. Add garlic and saute for 30 seconds.

Add chopped tomatoes, reserved tomato juice, salt, sugar, red pepper, balsamic vinegar, thyme and basil and bring to a low boil.

Reduce heat to low and simmer for 30 minutes. Stir in heavy cream and cook just till heated through.

Serve over your choice of pasta, and garnish with grated parmesan cheese and fresh basil.

Note: You can substitute a 28 ounce can of crushed Italian tomatoes if desired.