5 plum tomatoes, chopped
1 46 fl oz bottle of tomato juice
1 stick of butter
1 Cup of heavy whipping cream, okay, I add a little more than a cup
(and right now, you've realized why this is so good)
10-14 fresh basil leaves
salt and fresh pepper to taste
Pour your whole bottle of tomato juice into a stock pot. Add your tomatoes and simmer for 30 minutes.
Add your stick of butter and whipping cream. Chiffonade your basil (stack the basil together, roll it up, and and then slice the roll). After the butter has melted add your basil and continue to cook until the basil has softened. I usually just leave it go until the bacon for my blt's is ready (because that is what I typically serve with this).
Crazy simple and it freezes great. I pull the leftovers out of the freezer to go with grilled cheeses on Saturdays.
Mine is happily cooking on the stove right this moment.
Oh yeah, this is totally South Beach friendly, just in case you were wondering;).
I think one of the (many)reasons I just am not a great cook is because I don't know cool words like "chiffonade". Darn my Food Network-less cable! This recipe is most DEFINITElY going on the "got to try" list!
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