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.
