Slice the bacon into strips. Rough chop the garlic and fresh basil leaves.
Heat the 6-quart sauce pan and add the bacon pieces, cook the bacon over medium heat until crispy.
Remove the bacon from the pan with a slotted spoon, and leave the fat behind in the pan. Make sure to lower the heat a bit, so the bacon fat doesn't burn.
Add the garlic and basil to the bacon fat, and cook being careful not to scorch either ingredient. Season with salt and black pepper.
Add the canned tomatoes and the cooked bacon back to the pan, adjust the seasoning again with salt and black pepper and simmer for 20 minutes to combine the flavors.
Remove the pan from the heat, and very carefully ladle into the cup of a blender. Only fill the cup half way.
Place a kitchen towel over the top of the blender cup, and pulse slowly and carefully. The hot liquid could push up and out of the blender if it's processed to quickly. (see the Chef's Tip above for safety tips when blending hot liquid)
Once you have pulsed the blender a few times, go ahead and blend to create a puree. Repeat the process until all of the mixture is blended.
Use a new saucepan and place the pureed mixture back on low to medium heat. And add the heavy cream, stir to combine.
Taste and adjust the seasoning one more time, then simmer for 10 minutes and enjoy!
