Ingredients

• 2 tablespoons olive oil
• ½ medium white onion, chopped
• 1 ½ teaspoon finely chopped garlic
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon parsley flakes
• ¼ teaspoon baking soda
• 1 tablespoon roughly chopped fresh basil leaves
• 1 tablespoon honey
• 2 to 3 cups Mayfield milk
• Salt and pepper to taste

• Basil leaves for garnish, if desired

How to

1. In 2-quart saucepan heat olive oil over medium high heat; add onion and garlic. Cook, stirring occasionally, until tender (2 to 3 minutes). Add tomatoes, parsley and baking soda. Continue cooking until mixture comes to a boil. Reduce heat to medium low; cook 10 minutes. Stir in basil and honey.
2. Stir in 2 to 3 cups milk depending on desired consistency. Cook, over medium high heat, until heated through (2 to 3 minutes). Add salt and pepper to taste.
3. Serve with basil leaves as garnish, if desired.