by Jason Merryweather
- 2 T. olive oil
- 1 large Spanish onion medium dice
- 3 cloves fresh garlic
- ½ c. chicken stock
- ¼ c. tomato paste
- 2 cans whole peeled plum tomatoes with juice (25-27oz. each)
- 4 oz. fresh basil
- 1 T. chicken base
- 1 T. sugar
- Salt and pepper
- ½c. heavy whipping cream
In a two-gallon sauce pot, sweat onions and garlic with oil. Add chicken stock, plum tomatoes, tomato paste and simmer for 15 minutes. Add basil, chicken base, and season with salt and pepper. Blend with a stick blender. Finish with cream and adjust seasoning.
