Fresh Tomato Cream Sauce

1 can chopped tomatoes or 8 plum tomatoes,
skinned and chopped with juice
2 cloves garlic, chopped
1/2 onion, minced
1 tablespoon olive oil
1 cup whipping cream, divided
Fresh basil, torn
Salt and pepper to taste

Heat oil in a saucepan over medium heat and add onion and garlic.
Saute until onion is soft.
Add tomatoes and salt and pepper.
Simmer for 10 minutes.

Add cream, reserving 2 tablespoons.
Let the sauce simmer for 20 minutes until slightly reduced.
Add the last 2 tablespoons of cream at the last minute.
Sprinkle with fresh basil.

Serve over fusili or linguine pasta.