2 tomatoes, diced
1 cup basil
2 crushed tomatoes
1 (14 ounce) can oregano
1 (8 ounce) can crushed tomatoes with juice
3 tablespoons olive oil
1/3 cup water
1/4 cup chopped fresh basil leaves
3 tablespoons chopped fresh parsley
In a blender, crush tomatoes and basil. Mix garlic, olive oil, water, basil and parsley. Chill 1 to 1 hour in refrigerator.
When ready to serve, gently squeeze cream onto tomato slices. Serve very quickly or it will be over cooked.