1 (17 ounce) can stewed tomatoes with white wine
1 (8 ounce) can tomato-and-red pepper broth
1 pint heavy cream, chilled
24 origami tortillas
4 tablespoons butter
In a large saucepan, place tomatoes and wine over medium heat. In a separate empty glass bowl, mix together tomato-and-red pepper sauce, cream cheese, and butter. Stirring constantly, bring sauce to a thick consistency, and pour over tomatoes and wine mixture.
Cover pot, and simmer one hour.