Last summer I made this as a sauce for ricotta gnudi. Dont' freak out that it's cream sauce, there's not much cream in it. It pays to use organic heirlooms - they have so much flavorful meat, few seeds and pretty colors. They're also not as acidic, so you shouldn't have to add sugar to balance.
5 red/yellow heirloom tomatoes, peeled and quartered
1 shallot, finely minced
1 clove garlic, finely minced
1/8 c. fresh thinly sliced basil
3 TBSP olive oil
4 TBSP heavy cream
salt to taste
white pepper to taste
In food processor, puree tomatoes. Heat oil in saute pan and saute shallots and garlic, just until tender add tomato puree and reduce down some, but not all of the moisture. (not thick, not thin). Add basil. Remove from heat and stir in cream.
