I've been away all day, Pat and just saw your message, but here's the recipe and it's surely in my own words.
1 28 oz. can tomatoes (I use San Marzano or plain Muir Glenn) You want whole tomatoes with juice, nothing else.
2 finely minced shallots
2 medium cloves garlic, roasted in foil for about 20 min., then peeled
1/2 to 1 habenero pepper, roasted with the garlic
4 oz. unsalted butter
1 cup heavy cream
salt to taste
Cook shallots in butter until softened but not brown. Add garlic, habenero and salt and simmer 15-20 min. Blend thoroughly (I like an immersion blender for this),add cream and heat.
See, I told you it was rich. :)