2 tablespoons minced yellow onion or shallots
2 tablespoons olive oil
28 ounces crushed tomatoes
14 ounces whole tomatoes
2 cups chicken broth
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon white ground black pepper
1/3 cup heavy cream or half-n-half
4 tablespoons fresh basil julienned
Parmesan cheese
In a medium to large saucepan add olive oil over medium heat, sauté garlic and shallots for 3 minutes or until shallots are translucent. Stir in the crushed tomatoes. Add in the whole tomatoes one at a time, breaking them up by squeezing them as you put them into the pan, make sure to stir in the juice from the cans as well. Stir in chicken stock, salt, pepper, and sugar until combined then allow it to cook over medium for 10 minutes, stirring occasionally. Once it has cooked for 10 minutes reduce heat to low and stir in heavy cream and chopped basil. Simmer for a few minutes, then serve. Optional toppings like parmesan cheese, grilled cheese, toasted bread, and chopped basil make great additions.