2 (8 ounce) cans Italian-style diced tomatoes with green chile peppers, drained
1 (16 ounce) container salsa with cream
2 tablespoons olive oil
Place tomatoes in a blender (or food processor) and pulse through. Stir tomato juice in blender 3 to 4 tablespoons until smooth. Mix with chile peppers. Transfer tomato mixture to container with salsa. Refrigerate 1 cup salsa and 2 cups tomato mixture.
Heat oil in a large skillet over medium heat. Saute vegetables until tender, about 10 minutes. Serve warmed.