7 large tomatos
3 crushed garlic cloves.
1 tsp italian herb blend
1/2 tsp rosemary
course ground pepper. to taste
1 pint haevy cream.shredded parm cheese for garnish.
2 tsp sugar
1/2 tsp basil
1/2 tsp oragano
2 beef bulloin cubes
2 cups water
Blanch tomatos and peel.Put tomatos and all ingredents eccept water and cream in blender and blend until smooth. Cook on stove on med heat for 30 minutes. Add water and cream.. Heat just until it starts to boil. Remove from heat. Serve with fresh parmaesan cheese and warm bread
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