Contributed by: Mama Tommie
8 tomatoes - peeled, seeded and diced
8 cups tomato juice
28 leaves fresh basil ribboned (ribbon a few extra and use as garnish when served)
2 cup heavy whipping cream
1 stick butter softened
One 24 oz can of tomato sauce
1 cup mozerella shredded (plus 1/4 cup to garnish top when served)
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 45 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Stir in can of tomato sauce.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Remove from heat. Add mozerella and stir until melted. Laddle in to bowl. Sprinkle cheese and basil ribbons to top.
Enjoy!
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