Tomato-Spinach Cream Sauce

• Paste tomatoes, roasted and pureed (or 1 small can paste)
• Crushed tomatoes *20 or so, cooked, reduced, pureed (or 28 oz. can)
• Diced tomato (or 14 oz. can)
• 4 c. fresh spinach, chopped (or kale, Swiss chard, etc)
• splash of vinegar
• chili powder to taste
• 1-2 tsp. sugar
• Fresh: basil, oregano
• 4 oz. cream cheese
• 4. oz. sour cream
• garlic
• dash nutmeg
• capers (optional)

1. Bring tomatoes to a boil after roasting and peeling paste tomatoes.  Simmer until reduced to the thickness you prefer.

2. Add herbs, garlic, and spinach.  Cook until spinach is still green, but tender.

3. Blend in (an immersion blender works well, or a whisk) cheese and sour cream.

4. Stir in nutmeg and capers. Simmer (low) just until warmed through.

This tastes great on a heavy pasta or over chicken and pasta.  Vary to your taste!