4 ripe and organically grown heirloom tomatoes
2 tablespoons of organic butter from pastured cows
6 tablespoons of organic cream from pastured cows
1. Briefly blanch the tomatoes, but do not remove the skin. Cut them in half, scoop out the seeds, and slice their backs two or three times each with a sharp knife. Season the halves on each side with salt and pepper.
2. Get the butter sizzling on medium/low heat in a cast iron pot, but do not let it brown. Add the tomatoes flesh side down. They are ready to flip when they have sweated a lot of juice, but do not let them burn. It should take about ten minutes.
3. Flip the tomatoes on their backs and turn the heat up slightly. Continue cooking about 5 minutes.
4. Take the pan off the heat and wait a few seconds for it to cool slightly. Add the cream and stir like crazy with a wooden spoon. Scrape the bottom of the pan with the wooden spoon. You don’t want the cream to boil, but you want it to come close. After you’ve gotten everything tasty off the bottom of the pan, adjust the seasoning. Add more salt and/or pepper to taste.
5. Pour into two bowls. Garnish with thin strips of basil. Texture of the soup should be chunky.