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Creamy Tomato Sauce

This is my best low point tomato sauce concoction yet! Let's get to it:

2 cans diced tomatoes (do not drain)
4 t EVOO
1/4 c fat free sour cream
2 T Italian Seasoning
2 t garlic salt
1 t dill
1 t thyme

Combine all ingredients except the corn starch. Bring to a boil and simmer on med-low for 15-20 minutes to begin the thickening process.

Transfer about 1/4 c of the liquid from the tomatoes to a small bowl and mix well with corn starch to create a roux.

Once free of lumps, add the roux to the tomatoes and stir well. Continue to simmer for another 5-10 minutes on low until ready to serve. Stir periodically to ensure the sauce doesn't get too thick or begin to dry (add a little water of this occurs).

PP+ 2 for 1/4 of the tomato mixture

Serve over pasta (I served it over beef ravioli). Enjoy!

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