This recipe is adapted from La Madeleine's famous recipe and my friend Kyla's yummy recipe. So good! I like to serve it with Elana's Pantry's Scallion and Goat Cheese muffins.
Source: La Madeleine's Restaurant
Image Source: Johnny Autry
Ingredients
- 4 cups (8 to 10) tomatoes, cored and roughly chopped, or 4 cups canned whole tomatoes, crushed
- 3 cloves garlic, minced/grated
- 12 to 14 washed fresh basil leaves
- 1 cup heavy cream
- 1/4 pound sweet, unsalted butter
- salt to taste
- 1/4 teaspoon cracked black pepper
Instructions
Put tomatoes and garlic in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held immersion blenders, right in the cooking pan).
Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.
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