Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, chopped
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon pepper
4 large tomatoes, cored and roughly chopped
1 can san Marzano whole peeled tomatoes
1 cup chicken stock
1 branch of fresh basil
1/2 cup heavy cream (leave out if vegan)
Instructions
1. In a heavy pan, melt butter over medium heat, add onions, and cook for 4-5 minutes. Add garlic and chili flakes, salt, and pepper.
2. Add chopped fresh tomatoes and the san Marzano tomatoes and break them up using a potatoes masher to break everything down. Add basil.
3. Simmer for 15- 20 minutes, transfer to a blender and add back into the pan, stir in the cream and enjoy!