How to make it

  • In a large saucepan, add can of tomatoes (and the water), onion, pepper (about half a teaspoon), oregano and the equivalent of about 8 leaves of basil and bring to the boil
  • Reduce to a medium-high heat and cook for about 25 minutes. Stir continuously to avoid burning the ingredients to the bottom of the saucepan
  • Remove from the heat and either puree in a blender or mash with a potato masher until the consistency is fairly consistent (I prefer to use the potato masher - it takes more time but I like the remnants of onions and tomatoes for aesthetics)
  • Stir in sugar (maybe a teaspoon), salt and more pepper to taste
  • Before serving, add cream, remaining basil, and tomato strips (I leave a small amount of cream and basil to top for garnish)
  • Ladle into bowls.

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