Ingredients
7-10 Roma tomatoes
4 cups tomato juice (enough to cover all of the tomatoes)
1 package of fresh basil
1 cup heavy whipping cream
½ cup butter
salt, pepper, and sugar to taste (the sugar balances the acidity)
Preparation
-Place tomatoes and juice in a stock pot over medium heat. Bring to a boil, then simmer for 30 minutes. Puree the tomato mixture along with basil in small batches (in blender or in pot with an emulsion blender). Return the puree to the pot.
-Place the puree over medium heat; Stir in cream and butter. Season with salt, pepper, and sugar. Stir until the butter is melted. Do not boil.
Warning: don’t use half and half it will turn out disgusting.
