SOUP RECIPE: Tomato-Basil Soup 

1 28-oz. can of peeled tomatoes (or 4 lbs. fresh tomatoes, peeled, cut up into a cup of water) 
½-tsp dried oregano, rubbed between your palms 
Salt and fresh ground pepper to taste
6-leaves of fresh basil 
½-onion, chopped 
1-tbsp sugar

Just before serving: 
½-cup heavy cream
2-fresh, ripe tomatoes, peeled and seeded and cut into bite-sized strips
1-cup of fresh basil leaves, minced 

Cut the tomatoes up in a saucepan with either their juice (if canned) or the water
Stir in the oregano, fresh basil, about 1/2 teaspoon of pepper, and onion
Bring to a boil
Reduce heat to medium high and cook, stirring, for about 25 minutes
Make sure the tomatoes don't burn on the bottom 
Puree, and then return mixture to pan and stir in 1-tsp of salt, sugar, and more pepper to taste 
When ready to serve, stir in the cream, the minced basil leaves, and fold in the tomato chunks
Taste for seasoning
Ladle into bowls

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