Recipe and pic courtesy of Valerie Alava Ross
2 large cans of San Marzano Tomatoes
1 med onion diced
Bunch of fresh chopped basil
Squeeze of agave nectar (or a couple tbsp reg table sugar)
1 cup fresh grated Parmesan (add more to taste)
Salt & pepper to taste
Splash of cream
Sauté onion in a bit of olive oil in a heavy stock pot. Cook till tender, 3 - 4 minutes.
Add San Marzano tomatoes. Cook on med heat for 5 - 10 minutes. With a stick blender, mix the soup in the pan till the tomatoes are broken down. Can use a reg blender if need be. A potato masher will work in a pinch, but soup will be more chunky.
Add Parmesan, a big splash of heavy cream and chopped basil. Mix well. Add salt, pepper and more Parmesan to taste. Garnish with a dollop of sour cream and fresh basil.