Tomato Cream Sauce

This is a healthy version of a traditional tomato cream sauce that substitutes cream with low fat yogurt.

In pre-heated pan on medium to high heat, add olive oil and saute onions until soft (about 3-5 minutes). Add oregano and thyme. Deglaze pan with red wine and cook until reduced (about 3 minutes). Stir in plum tomatoes, tomato sauce, and chicken broth. Raise heat until sauce begins to boil, then reduce heat and simmer for one hour. Salt and pepper to taste. Stir in basil, then one cup low fat vanilla yogurt. Using hand blender, purée the sauce in the pot into a smooth consistency. Note: Use caution when blending hot liquids. Cook 15 minutes on simmer.