Dice onion. Chop garlic and basil. (If using fresh tomatoes, dice them at this point as well.)

Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and 28 ounces can of tomatoes; bring to a boil. Stir in cheese until melted. Allow to cool, then place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.

Serve a salad of mixed greens and sliced apples. Toss salad with 2 tablespoons olive oil and 2 tablespoons balsamic vinegar.