28 oz. Crushed or Whole Tomatoes (in their own juice)
1½ cups Chicken Broth
2 Bay Leaves
½ cup Heavy Cream (Coconut Cream works as well)
Salt & Pepper, to taste
Instructions
Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt. Season with freshly ground black pepper.
Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.
Add tomatoes and juices to the pan and stir to crush up tomatoes. Add broth and bay leaves and bring to a simmer.
Simmer until tomatoes begin to fall apart, about 10 minutes.