INGREDIENTS
3 cloves
Garlic minced
2 tbsp
Olive oil
1 28 Oz can
Crushed tomatoes
1 14 Oz can
Whole tomatoes
2 cups
Stock (chicken or vegetable)
1 tsp
Salt
1 teaspoon
Sugar
1/2 tsp
Ground black pepper
1/4 cup
Heavy cream
3 tbsp
Fresh Basil, julienned
Parmesan cheese
NOTES
I use vegetable stock instead of chicken stock to keep the vegetable flavor
Kayla Walsh • 2018-05-08