4 cups tomatoes (8-10) — peeled, cored
— and chopped or 4 cups canned whole tomatoes — crushed
12 fresh basil leaves — washed
1 cup heavy cream
1/4 pound sweet unsalted butter
salt to taste 1/4 teaspoon cracked black pepper — cracked
Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender or food processor.
Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.