Prep time: 15 min
Cook time: 55 min
Total time: 70 min

Ingredients
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1 Teaspoon Vegetable Oil
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1 Garlic Clove
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1 1/2 Tablespoons Shallots , chopped fine
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1 Tablespoon Piri Piri Sauce Starter
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2 Basil Sprig
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1/4 Cup White Wine
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1 1/2 Pounds Tomatoes, ripe, remove seeds
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1 Cup Water
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1/4 Cup Heavy Cream
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1 Teaspoon Sherry Vinegar
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Kosher Salt And Ground Pepper
Directions
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Sweat the garlic and shallots in a medium, non reactiv pot on low heat for 3 minutes. Add the white wine and piri piri sauce starter, simmer for one minute. Add the basil sprigs, water, and tomato.
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Simmer on low for 40 minutes. Add heavy cream and simmer for another 15 minutes. Pull off heat, and puree on medium speed in a high speed blender. Add Sherry vinegar, and adjust seasoning.
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Puree until very smooth for about 3 minutes. Chill overnight. Adjust consistency with water or stock. Serve with croutons, chives, or fresh herbs.