- 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
- 1 cup heavy whipping cream
- 2/3 cup basil leaves, chopped
Pour tomatoes into a saucepan, bring to a simmer, and cook over medium-high heat until the liquid reduces slightly, 5 to 7 minutes.
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Reduce heat to medium-low. Stir cream and basil with the tomatoes; bring to heat but not quite to a simmer.