Ingredients
Equipment
Method
- Blanch the tomatoes. Cut out the cores, then lightly score the skins.
- Boil the tomatoes for about 5 minutes, or until the skins begin to loosen.
- After 5 minutes, transfer the tomatoes to an ice bath. Let them sit for 5 minutes, then peel off the skins.
- Return the tomatoes to the pot and add tomato juice. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- After 30 minutes, transfer the mixture to a blender. Add 4 oz cream and blend until smooth.
- Return the mixture to the pot. Add a cup of milk, basil salt, and pepper. Mix well and cook for 8 more minutes.
- When finished, transfer to a bowl and serve.
How to Make a Basil Salt
- Remove basil leaves from the stems and wash well.
- Let the basil dry completely.
- Add basil and salt to a food processor. Pulse until combined.
- Spread in a thin layer on a baking sheet.
- Bake at 150°F for 9 minutes, or until dry.
- Add back to the food processor and pulse again to remove clumps.
- Store in an airtight container and use for seasoning or margaritas.
