Ingredients
- 1can (28oz per can) whole peeled tomatoesundrained
- 1can (15oz per can) tomato sauce
- 16oz vegetable broth2 cups
- 1/2stick unsalted butter4 tablespoons
- 3/4oz fresh basil leaveschopped (15-20 leaves)
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 16oz heavy whipping cream (not needed until day of cooking)2 cups
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
- Add all ingredients to your freezer bag except cream.
- Remove as much air as possible, seal, and freeze.
To Cook
- Thaw freezer bag overnight in refrigerator or in water in the morning.
- Add contents of freezer bag to your crockpot.
- Cook on “low” setting for 4-6 hours.
- Add heavy whipping cream and stir to combine.
- Puree to desired consistency with immersion blender or regular countertop blender.
Could you sub full fat coconut milk for whipping Creme?
Yes, but it will change the taste
could this be cooked, blended, and then frozen again until ready to eat later?
Yes, I don’t see why not. 🙂
I wonder what you could substitute for the tomato sauce?
Can you explain why you want to find a substitute? I’ll help you brainstorm!