Ingredients:
1 28-oz can of Whole tomatoes (San Marzano) is the best
1 12-oz jar of roasted red pepper, drained
1/4 cup of half-and-half cream (or vegan substitute)
1 1/2 tsp kosher salt (or less, season to taste)
1 tsp sugar
1/2 tsp freshly ground black pepper
2 garlic cloves
1/4 cup of water
Directions:
Process all the ingredients in a food processor or Vitamix until smooth, stopping to scrape down sides as needed.
Transfer mixture to a medium-size saucepan and cook over medium-high heat, stirring often.
This will take about 8 minutes, or until hot.
Serve immediately and garnish with chopped basil.
Notes: You can add 1/4 tsp fresh thyme leaves, or basil to taste. If you prefer more red pepper flavor, use a larger jar of red peppers.
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| Organic if available |
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| Remove any seeds |
