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.
GMT 10:41 2018 Friday ,07 December
This curry dish proves green isn't exclusive to saladsGMT 15:29 2018 Sunday ,02 December
'Warm' spices give this celery root soup an extra kickGMT 14:52 2018 Tuesday ,13 November
This ratatouille is just asking to be smeared on toastGMT 17:08 2018 Sunday ,23 September
Cooking With Mark: Puy lentil lasagneGMT 12:55 2018 Tuesday ,18 September
Tawa-fried vegetablesGMT 04:57 2018 Thursday ,06 September
Parboiled Wheat RisottoGMT 15:54 2018 Monday ,22 January
Cheese balls – a tasty treatGMT 07:36 2017 Monday ,23 October
A template to make rice pudding your wayMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Send your comments
Your comment as a visitor