Original Recipe

Ingredients

  • 50g Tbsp unsalted butter
  • 2 yellow onions
  • 3 garlic cloves, (1 Tbsp minced)
  • 1.5kg crushed tomatoes and juice
  • 2 cups chicken stock
  • 1/4 cup chopped fresh basil, plus more to serve
  • 1 Tbsp sugar, or added to taste
  • 1/2 tsp black pepper, or to taste
  • 1/2 cup heavy whipping cream, or to taste to combat acidity
  • 1/3 cup parmesan cheese, freshly grated, plus more to serve

Directions

  1. Heat a nonreactive pot or enameled dutch oven over medium heat.
  2. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden.
  3. Add minced garlic and sauté 1 minute until fragrant.
  4. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
  5. Blend with an immersion blender.
  6. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
  7. Ladle into warm bowls and top with more parmesan and chopped fresh basil.