Ingredients
1 (28-ounce) can whole peeled tomatoes
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup heavy cream
Preparation
Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.
