Ingredients
- 4 tbsp Butter
- 1 lg Spanish Onion coarsely chopped
- 6 stalks Celery coarsely chopped
- 1 med Bell Pepper red, coarsely chopped
- 1 tbsp Tomato Paste
- 28 oz Canned Peeled Plum Tomatoes
- 1.5 cup Heavy Cream
- 3/4 oz Basil fresh, thinly sliced
- 1/2 tsp Salt kosher
- 1.5 tsp White Sugar
Servings: cups
Instructions
- In a stock pot, melt butter over medium heat. Add onion, celery, and red pepper and saute about 10 to 15 minutes until soft.
- Stir in tomato paste and tomatoes. Bring to a boil, reduce heat to medium-low, cover and simmer for 60 minutes.
- Stir in cream, basil, salt, and sugar.
- Let cool then puree in a food processor.
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