Recipe by rosemere
This came from a cookbook called Riverside Cup of Tea. The recipes were prepared at a lovely restaurant which has since changed owners. My daughter worked as a waitress and my son worked in the kitchen at the restaurant under a very special lady who owned the restaurant and who taught her employees much about working in a restaurant with Christian values. We enjoy serving this at dinner parties as an appetizer and it is always enjoyed by all.
- 1 (14 ounce) can stewed tomatoes
- 1 (14 ounce) can tomato sauce
- 1 teaspoon basil
- 2 cups half-and-half
- 1⁄4 cup potato flakes