2 x 28 oz cans organic fire roasted diced tomatoes (muir glen is awesome) 1 x shallot diced 2 x cloves of garlic 1/2 tablespoon of dried dill 1/2 stick of butter 1/3 cup of heavy cream. pour your tomatoes in a good processor blend em smooth. meanwhile melt your butter in a pan add diced shallots and garlic cook until clear. add your smooth tomatoes and and dill to that pan. stir and simmer for ten minutes. turn off heat. slowly stir in cream. croutons are just couple days old bread cut into cubes tossed is olive oil and desired spices. baked on parchment paper at 350 to desired browness.
United States