You've got a delicious recipe here.
- Carbohydrate 13.2389103448363 g
- Cholesterol 79.6362293359372 mg
- Fat 22.5346565480947 g
- Fiber 3.35154357776589 g
- Protein 11.7688462018855 g
- Saturated Fat 11.588127094786 g
- Serving Size 1 1 (248g)
- Sodium 471.716045316668 mg
- Sugar 9.88736676707041 g
- Trans Fat 1.70326256246617 g
- Calories 291 calories
Step-by-step
- In a large saucepan, bring the tomatoes and broth to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Add basil and sugar.
- Reduce heat to low; stir in cream and butter.
- Cook until butter is melted.
Throwing all ingredients into a pot simultaneously causes the dairy to curdle upon contact with the acidic tomatoes. Acidic environments destabilize dairy proteins rapidly when exposed to high heat. Tomatoes possess a high level of natural acidity, registering around pH 4.0 to 4.5. Heavy cream and butter require gentle treatment to maintain a smooth emulsion rather than breaking into oil droplets and solid curds.
Adjusting Yields and Maintaining Ratios
Multiplying this recipe requires careful attention to the ratio of crushed tomatoes to chicken broth. Doubling the batch does not require doubling the simmering time, as surface area increases in wider pots. Monitor the liquid reduction visually rather than relying strictly on the initial ten-minute timer. Retain the exact proportion of sugar, which offsets the sharp acidity of 56 ounces of canned tomatoes without adding noticeable sweetness. Fresh basil leaves lose volatile aromatic compounds rapidly when subjected to prolonged boiling. Mince the eighteen to twenty leaves finely and stir them in just before the dairy phase to preserve their herbal punch. When scaling down for fewer servings, reduce the heat to the lowest possible setting before incorporating the butter. High heat will scorch dairy solids at the bottom of a thin stainless steel saucepan.
- Use an immersion blender directly in the pot for a uniform texture, ensuring the blade remains submerged to avoid splashing hot liquid.
- Store leftovers in an airtight glass container for up to four days, reheating gently over medium-low heat without letting the mixture reach a hard boil.
- Substitute whole milk at a 1:1 ratio if heavy whipping cream is unavailable, though the resulting body will be significantly thinner.
