INGREDIENTS
2 tbsp
butter (optional – 2 tbs vegetable oil if keeping vegan)
1/2
onion chopped in pea sized pieces
1 clove
garlic – minced
1 15 ounce can
of tomato sauce (it is the bigger sized can of sauce)
1 6 ounce can
of tomato paste
1
heavy pinch of dried chipotle peppper
salt and pepper
3 tbsp
heavy cream (optional – 3 tbs almond milk if keeping vegan)