Ingredients
1 oz veg. oil
1 lg. white onion, diced
2 cloves garlic, mined
2 oz. sherry
8 oz. tomato juice
Pinch of dried organo, basil, and thyme, crushed red pepper. (Crush by hand)
1 oz. of sugar
1 qt. heavy cream
Kosher salt & Pepper to taste
2 oz. fresh Basil leaves, chopped.
Preparation
In a heavy bottom saucepan, heat the vegetable oil over a medium heat. Sweat the onions until soft and then add the garlic, dry herbs. Stir for one minute and then add sherry. Reduce until nearly dry and add the tomato products and sugar. Cook about a half hour over medium heat. Simmer 1 hour. Add cream and basil Puree if you can with an emulsion mixer or enjoy chunky.
Do NOT cover while preparing.
