Ingredients
Serves 4
Sliced fresh tomatoes to fill a baking pan (I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes)
6 cloves garlic, peeled
2 shallots, peeled and chopped
Fresh basil leaves (and/or fresh rosemary, thyme, oregano leaves)
Approximately 1/2 cup extra-virgin olive oil, divided
1 cup of vegetable or chicken stock, preferably homemade, plus more if needed
Heavy cream, preferably raw and organic
Sea salt and freshly ground black pepper
Preparation
