Tomato Basil Cream Sauce

This recipe from cooks.com is dead-on in flavor. It just needs a little work.

First off, trying to find "canned plum tomatoes" is just about impossible. Though it seems some varieties actually have illustrations or pictures on the labels which indicate that it's a pretty safe bet that the tomatoes in the can are, in fact, plum. But in looking at 4 different stores, including the awesome Fox & Obel, I couldn't find any that were actually labelled as "plum." I actually have some from the garden, frozen, but I need to first drain, trim and dice another can to figure out what the equivalent measurement is.

The only thing that is off here is that the resulting sauce is that it's way too thick. It tastes exactly as I would have expected from a restaurant, but the consistency is more like a paste than a sauce.

Either the recipe needs to be made in a sauce pan, rather than a skillet as described (the larger surface area of the skillet possibly leading to too-fast evaporation). Or there's not enough liquid in the recipe itself to work with and they need to up the volume of cream and tomato sauce. I think it's probably the latter. Next time, I'll try doubling both liquids, watching the flavors to make sure it doesn't get too dliuted.

But taste-wise? This is awesome stuff.