Pepper-Garlic Tomato Cream Pasta Sauce

4 mini peppers – seed and slice

1 very large clove of elephant garlic – chop-slice

1t-1T Rosemary Seasoning

1-2T extra virgin olive oil

1-2T white balsamic vinegar

1 can diced tomatoes

1 8oz. can tomato sauce

1-2t sugar

1/2-3/4c sour cream

Combine sliced peppers, garlic, Rosemary Seasoning, olive oil and vinegar in a 2 quart pan. Saute over medium high heat for several minutes. Add tomatoes, tomato sauce and sugar. Stir together, cover and simmer for a half hour. Cool to room temperature then stir in sour cream.  Heat again then serve over al dente cooked pasta. Add a salad and/or some crusty Italian bread. Dinner for two :-) . . .Lin