Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree. This will have to be done in batches.
Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving. Garnish with more fresh basil and serve with fresh, crusty bread.
Ingredients
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4 cups canned whole tomatoes, crushed
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4 cups unsalted tomato juice
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12 fresh basil leaves
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1 cup Whipping Cream
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1/2 cup unsalted butter, softened
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1/4 teaspoon cracked black pepper
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salt to taste
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1 crusty french bread (optional)
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