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Discovered by "accident" in our kitchens now a favorite at the restraurant.

Ingredients:

5 lbs. red or yellow beefsteak tomatoes (cores removed)

french sea salt, to taste

cracked black pepper, to taste

Clancy's Fancy Hot Sauce (or any comparable brand), to taste

2-3 cups heavy whipping cream

Method:

Preheat a gas or solid fuel grill. Place the whole tomatoes core side up and grill the tomatoes until completely black turning once - and I do mean, black! Using kitchen tongs carefully remove tomatoes and place in a heavy bottomed and non-reactive sauce pan along with any charred tomato skins that might be sticking to the grill. Roughly break up the soft tomatoes with a large spoon. Begin seasoning with the salt, pepper & hot sauce to taste and continue the seasoning throughout the duration of the dish. Bring the grilled tomatoes to a boil. Reduce the heat to low, and simmer uncovered, stirring frequently and reduce until a very thick puree remains (about 4-5 cups). Remove from heat. Using an immersion blender process the thick tomato puree in the sauce pan until smooth or place the grilled tomato mixture in the bowl of a food processor or blender, and puree soup in batches until smooth (If small seeds or bits of charred skin bother you the puree may be run through a fine strainer at this point). Return the puree to the pan and stir in the cream until well blended. Check the seasonings. Simmer until heated through, 3 to 5 minutes, taste again and re-season if necessary.

Serve immediately.