Instructions: Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chilies.

Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt.

NOTES : I put up pint after pint of this sauce in the summer as my homegrown
plum tomatoes ripen. When you have ripe tomatoes in your garden or can find
them at the market, take time to make several batches of this sauce. The
recipe doubles well and the sauce freezes beautifully. You will pat yourself
on the back in the middle of winter when you open a freezer container and find the sweet taste of vine-ripened tomatoes inside. I thank marcella hazan, whose tomato sauce recipe inspired this one.

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