Ingredients
- 2-3 cloves garlic, minced
- 1/3 cup dry white wine
- 1 pint heavy cream
- 1 medium tomato (or 2 Roma tomatoes)
- 1 tablespoon butter
- 5-6 leaves fresh basil, chopped
- parmesan cheese
- salt and pepper to taste
Directions
- Sautee minced garlic in white wine a few minutes until the wine is reduced to 1/3 of its volume
- Add cream and heat to bubbling, but do not boil.
- Meanwhile blanch the tomatoes in boiling water for 1 minute, put to cool in a covered container, then peel, deseed, and chop (or mince or puree)
- Once cream is bubbling, slowly stir in the tomatoes
- Cook uncovered, stirring occasionally until desired consistency is reached, at least 20 minutes
- Stir in basil near end
- Remove from heat, stir in butter, add salt and pepper to taste
- Serve over pasta and sprinkle with freshly grated parmesan cheese