Instructions: Cut the tomatoes up in a saucepan with 1 cup of water if using fresh tomatoes, or their juice, if using canned. Stir in the oregano, fresh basil, about 1/2 teaspoon of pepper, and onion; bring to a boil; then reduce heat to medium-high and cook, stirring, for about 25 minutes. Make sure the tomatoes dont burn on the bottom.

Puree, then return mixture to pan and stir in 1 teaspoon of salt, 1 tablespoon of sugar, and more pepper to taste. Let cool.

When ready to serve, stir in the cream, the minced basil leaves, and fold in the tomato chunks. Taste for seasoning. Ladle into bowls. If you are going to serve hot, heat just to a simmer and ladle into bowls.

Comments: Creamy, chunky, intense and sweet - tastes like its straight out of a hot summer garden. Serve hot or cold in small portions to 4 people.

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