- 2 (28 oz.) cans of whole tomatoes (San Marzano) with juice
- 2 shallots, finely minced
- 2 cloves garlic, roasted in foil for about 20 minutes, then peel and mince
- Campbell’s Candied Jalapeños – Habaneros, chopped (add to taste)
- 4 oz. unsalted butter
- 1 cup heavy cream
- salt & pepper to taste
Cook shallots in a deep saucepan with butter until softened but not brown. Add tomatoes, garlic, Candied Jalapeños-Habaneros, salt, pepper and simmer 15-20 minutes. Blend thoroughly in a blender until smooth. Pour back into saucepan and add cream, heat and serve.
This recipe also works well with our Candied Jalapeños. This is a nice change from a “can of soup” and so easy to fix. Just add a grilled cheese sandwich and you have a quick lunch for those busy days.