4 cans roasted diced tomatoes
14 leaves fresh basil
1/4 cup butter
1 cup heavy whipping cream
large dash of sugar
Salt and pepper to taste
Place diced tomatoes in stock pot over medium heat.Once heated through puree the tomato mixture along with the basil leaves.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper and sugar. Heat, stirring until the butter is melted. Do not boil.
From Full Moon Natives Recipe Files