2 Tbsp olive oil
5 Cloves garlic, minced
4 (28 oz) Cans whole Roma Tomatoes
1/3 Cup chopped fresh basil
1/4 Tsp salt
1/2 Tsp freshly ground black pepper
1 cup Heavy cream (I would use fat-free)
1/4 Cup parmesan, shredded, for serving

Makes 8 Servings

1. Puree all ingredients – except for heavy cream, parmesan, and bay leaves. 
2. Pour into a crock pot, and top with bay leaves. 
3. Cover and cook for 6 hours on low or 3 hours on high.  Remove bay leaves. 
4. Add the heavy cream and stir well. 
5. Serve topped with parmesan cheese.  Enjoy!