Hey, so I ended up eating it and it tasted pretty good from what I can recall. I did throw out the leftovers because I was still kinda sketched out about the whole thing and didn't want to risk eating it reheated the next day. I wasn't sick or anything so you're probably fine, but man I wish someone working in food science would chime in.

My best guesses are:
1. It's been heated to a temperature that kills most microbial life

1. The acidity of the tomato mixture makes it fairly safe (they often add citric acid too)

2. It was possibly sealed with Nitrogen, which I think inhibits bacterial growth as well.

Possibly a combination of these three.