Tomato Cream Sauce

3 tbsp Extra-Virgin Olive Oil
6 Garlic Cloves, minced
1 can Tomatoes, crushed
¾ cup Dry White Wine (substitute with Chicken Stock)
2/3 cup Whipping Cream
1 tbsp Basil
1 tbsp Oregano

Heat oil in heavy large skillet over medium-high heat. Add garlic, sauté 30 seconds. Remove from heat and cool. Add tomatoes, return to heat and simmer for 5minutes. Stir in wine, basil and oregano; simmer 3 minutes. Slowly stir in cream and simmer until slightly thickened, about 2 minutes. Season with salt and pepper.

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