Ingredients
- 2 tbsp butter
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cans (28 oz each) San Marzano tomatoes
- 4 cups vegetable broth
- 1 tsp sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup fresh basil leaves, packed
- 1 cup heavy cream
- Grilled cheese sandwiches, for serving
Instructions
- Sweat the aromatics. Melt the butter in a large pot over medium heat. Cook the onion 5-6 minutes until soft and translucent; stir in the garlic for 30 seconds.
- Simmer the tomatoes. Add the tomatoes (crushing them with your hands as they go in), broth, sugar, salt, and pepper. Bring to a simmer and cook 15 minutes, stirring occasionally.
- Blend with basil. Stir in the basil and blend until completely smooth. Taste and adjust salt — the sugar balances the tomatoes' acidity.
- Finish creamy. Stir in the heavy cream and warm through gently. Serve with a grilled cheese for dunking.
🍅 Tomato truth
San Marzano tomatoes really do taste sweeter and less acidic — worth the small splurge. The teaspoon of sugar is not about sweetness; it rounds out the acidity so the basil shines. Blend thoroughly for that velvety restaurant texture.
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📌 Pin it for later❓ Common questions
Can I use fresh tomatoes?
Yes — use 4 pounds of ripe Roma tomatoes, halved and roasted at 400°F for 30 minutes first for the best flavor.
Can I make it dairy-free?
Use olive oil instead of butter and full-fat coconut milk instead of cream.
How long does it keep?
5 days refrigerated, 3 months frozen. Add the cream after thawing for the silkiest texture.