Creamy cherry tomato sauce

1 liter cherry tomatoes
3/4 cup cream, any kind.
2 Tablespoons butter
1 Tablespoon sugar
2 cloves garlic
4 to 5 chopped basil leaves
1/4 tps baking soda to neutralize acid
Salt & pepper to taste
1 Tablespoon sherry (optional)

1. Put butter and tomatoes into  pan and let simmer until the tomatoes begin to pop and break apart.
2. Add sugar, simmer.
3. Tomatoes will pop and thicken., until you see that when a spatula is run through the sauce it will stay separated a little while. The skins, will cook into small tangy bits.

      4. Add garlic and simmer a few minutes.
      5. Add the baking soda and let bubble a minute or two.
      6. When baking soda quits bubbling add cream and basil. Add Sherry and blend in. Serve over pasta or freeze in mason jars for later . I use a Philips pasta maker to make fresh pasta.