2 tbsp. butter
1 (14 1/2 oz.) can diced tomatoes (undrained)
1/2 c. whipping cream
1/2 tsp. sugar
2 tbsp. minced shallots
1 tsp. chicken bouillon granules
1/4 tsp. pepper

Melt butter in large skillet over medium heat. Add shallots and saut until tender. Stir in tomatoes. Bring to a boil and simmer, stirring constantly, 2 to 3 minutes. Stir in whipping cream, tomatoes, sugar, bouillon and pepper. Simmer, stirring often, for 3 minutes or until thickened.