1 cup Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1/2 cup fat free vegetable broth
1/4 tsp. sugar
2 Tbsp. chopped fresh basil leaves
Heat Olive Oil in large saucepan over medium-high heat and cook onion and red pepper flakes, stirring occasionally, 5 minutes or until tender.
Process onion mixture with remaining ingredients except basil in blender or food processor until smooth, in two batches. Return to saucepan and simmer over low heat 5 minutes or until heated through. Garnish with basil.