Makes about 3 1/2 to 4 cups of sauce Enough for 8 to 12 oz. of dry pasta
1 onion, chopped coarsely 3 to 4 cloves garlic, minced 3 to 4 Tbsp. olive oil 1 lb. tomatoes, diced (roma suggested) or 16 oz. can drained, diced 1/2 tsp. red pepper flakes (optional) 2 tsp. balsamic vinegar 3 cups Creamy Tomato Soup 5 Tbsp. fresh chopped basil 3 to 4 Tbsp. parmesan cheese (optional) salt and pepper to taste
Sauté onions and garlic with a little salt over medium heat to soften. Add tomatoes and cook over high heat to wilt the tomatoes. Add remaining ingredients and heat until bubbling. Taste and adjust seasoning. Serve over hot pasta, garnish with grated parmesan and fresh basil leaves.