Ingredients
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
DIRECTIONS
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.
The picture below is of my basil spice jar and a tomato behind it- the glass refraction makes the tomato look so funny!
I chose to try this recipe because it seemed so easy... it ended up being a labor of love! To make 4 cups of tomato juice (not sold at the supermarket) I peeled, seeded and stewed 8 large tomatoes in about 1 1/2 cups of water. After the tomatoes were all mushy I put them in our cute little juicer- it has a special mechanism that will save the pulp and seeds and allow you to pour just the juice. I forgot the lid during one of the juicings and was licking tomato off my cheek.
Peel, seed, stew, blend.
I didn't have fresh basil leaves, so I simply added dried basil. I think fresh basil be better... not sure if I can grow it here. 
*I need to note that because I didn't use prepackaged tomato juice, I had to cut the acidity with about 4 or 5 tablespoons of sugar. (We cut calories by using Splenda.) I also used fresh cracked pepper for some tang and added a lot of salt (surprise, surprise I'm addicted to salt)
My thoughts on this dish: Scott ate almost the entire pot of it, but I didn't love it. I'll make it again only if he requests it or we can find prepackaged tomato juice :-)
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