INGREDIENTS
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3 cloves of garlic, minced
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2 tablespoons of olive oil
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2 - 14 oz. cans of crushed tomatoes
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1 - 14 oz. can of whole tomatoes
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2 cups of stock (chicken or vegetable)
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1 tsp of sea salt
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1 tsp of sugar
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1/2 tsp of fresh ground black pepper
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1/4 cup of heavy cream
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3 tablespoons of fresh basil, julienned
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Parmesan cheese