2 cans (400g each) of crushed tomatoes
Olive oil to taste
1 chopped onion
3 cups of water
1 beef bouillon cube
1 package of grated Parmesan cheese
200ml of fresh heavy cream
Salt and black pepper to taste
Fresh basil leaves for garnish
2 cans (400g each) of crushed tomatoes
Olive oil to taste
1 chopped onion
3 cups of water
1 beef bouillon cube
1 package of grated Parmesan cheese
200ml of fresh heavy cream
Salt and black pepper to taste
Fresh basil leaves for garnish
In a bowl, mash the tomatoes with a fork
Heat olive oil in a pan and sauté the onion and mashed tomatoes for 1 minute
Add water, beef bouillon cube, and let it simmer for about 30 minutes or until thickened
Let it cool, then transfer to a blender and blend until smooth
Strain through a fine-mesh sieve
Return to the pan and cook over low heat for 2 minutes or until simmering
Sprinkle with grated Parmesan cheese
Mix in heavy cream, salt, and black pepper and cook, stirring constantly, for another 3 minutes or until the cheese melts
Transfer to mini bowls, garnish with fresh basil leaves, and serve.
