4 C. canned whole tomatoes, crushed
4 C. tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 C. heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).
Return to saucepan and add cream, butter, salt and pepper, while stirring over low heat.
2 comments:
Made this tonight. Used fresh basil and a 2c tomato juice/2c chicken stock ratio. It was short-tummy. All the kids had seconds and thirds. Thank you for sharing this one!
Short-tummy? That was supposed to say super-yummy.
Post a Comment