4 cups tomotoes, peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice, or part tomato juice and part vegetable stock
12 to 14 fresh basil leaves, washed and chopped
1 to 1 1/2 cups heavy cream
1/2 to 1/3 pound sweet butter
salt to taste
1/4 to 1/2 teaspoon cracked black pepper
Combine tomatoes, juice, and/or stock in saucepan. Simmer 30 minutes. Puree, adding basil leaves in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt, and pepper, while stirring constantly over a low heat.
Published in 1991 by Chef Paul Joseph Seidman (La Madeleine).