Creamy Tomato Sauce over Tortellini

This is a recipe I got from my good friend, Jessica. She made it for a baby shower and it was so amazing, I had to get the recipe. This recipe is actually for fondue, but I don't have a fondue pot- I'm sure you could just use a small crock pot, but I was ready to serve it up and make a meal of it. :) The fondue just keeps it warm for dipping. Also, I bought my tortellini noodles in the bulk section at Winco. I just boiled them up with a bit of salt and olive oil and they tasted great! (You could probably use any kind of noodle though.) If I were going to serve it again as a meal over noodles, I think I would add a little bit more liquid to the sauce- maybe apple juice or a bit of cream or milk. It is very rich and this makes a big batch, but it is SO delicous! Hope you try this one out!

Creamy Tomato Sauce (Originally for Fondue)

1 T Olive Oil

1 med Onion, chopped

2 tsp Garlic, minced

1 28oz can Diced Italian Tomatoes with Oregano, Basil and Garlic

1 c. Apple Juice

2 8oz Cream Cheese, cut in 1” cubes

1 c. Monterey Jack Cheese – shredded (I used mozerella)

Dip ideas:

French Bread, Cubed Mozzarella, Pepperoni, Tortellini, Green Peppers, Bagel Chips

Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté until onion is very soft. Add the tomatoes, and apple juice. Simmer 10 min, until liquid is almost completely reduced. Add the cheese and heat, stirring constantly, until melted. Pour into a fondue pot, over medium heat.