This is so great with a crisp, green veggie salad. Â Add a loaf of french bread and you have a hearty winter meal. Â (Or, we have it in the summer, when our tomato plants are producing well.)
INGREDIENTS:
2 Large Cans of diced Tomatoes (Or canned tomatoes from the garden) Â About 5 cups of cooked tomatoes with their juices.
About 18 Leaves of Fresh Basil
1 Stick Butter
2/3 cup heavy cream
Cracked black pepper
In a saucepot, heat tomatoes and basil over medium heat until basil is wilted. Â Remove from heat and pour tomatoes and basil into a blender. Â Blend until pureed.
Pour contents of blender back into the saucepan and cook over medium low heat. Â Chop butter and add to pot. Â Stir until butter is melted.
Add cream. Â Stir until well blended. Â Cook over low heat for about five minutes. Â Pour into serving bowls and sprinkle with cracked pepper.