4 Servings 35 min Cook
4 Cup Tomato Juice
1 Dash Pepper
1 Dash Salt
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
14 Leaf, whole Basil
4 Medium Tomatoes
1/2 Cup Butter
Peel, seed and dice tomatoes.
Place tomatoes and juice in a stock pot over medium heat.
Simmer for 30 minutes.
Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
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.
