Use Campbell’s® Condensed Cream of Chicken soup and Roma tomatoes to create a delightfully flavoured rose sauce that is perfect with Italian-inspired dishes.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Olive oil||15 mL||1 tbsp|
|Roma tomatoes, diced||830 mL||28 oz can|
|Tomato paste||125 mL||1/2 cup|
Campbell’s Condensed Cream of Chicken soup
1 .36 L
|Water||1 .3 L||4 1/2 cups|
|Garlic, roasted||60 mL||4 tbsp|
|Thyme, dry||10 mL||2 tsp|
|Basil, dry||10 mL||2 tsp|
|1. Heat olive oil in a large saucepan on medium heat, add tomatoes and sauté until soft.
2. Add tomato paste and cook for 5 minutes
|3. Add soup, water, garlic, thyme and basil. Bring to a boil, then reduce heat to a simmer for 10 minutes.
4. Blend sauce until smooth and serve.