Red pepper adds a tangy zest to this classic crowd-pleaser.
1 (28-oz.) can whole tomatoes
1 (12-oz.) jar roasted red peppers, drained
1/4 cup half-and-half
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 garlic cloves
How to Make It
Process all ingredients and 1/4 cup water in a food processor until smooth, stopping to scrape down sides as needed. Transfer mixture to a medium-size saucepan, and cook over medium-high heat, stirring often, 8 minutes or until hot. Serve immediately.