Tomato Cream
Smooth and aromatic, this cream can be used in various dishes: puff pastry filling, pasta sauce, or spread for toast (rub toasted bread with garlic then spread the tomato cream).
Ingredients
8-10 ripe tomatoes
3-4 garlic cloves
thyme
olive oil
salt, a little pepper
basil, sage (or oregano)
Optional
butter
orange juice
How to prepare tomato cream
- Peel the tomatoes after briefly blanching them to make it easier. Cut into quarters and arrange in a tray greased with olive oil. Sprinkle with crushed garlic, the other ingredients, and finally drizzle with a little olive oil. Place in the oven at 60°C until dried.
- Put in a blender and mix with a little oil, season with thyme, sage, and basil to taste. If you like, you can also add fresh orange juice to taste.
- If at the end the cream is a bit acidic (because of the tomatoes), add a little butter until the acidity disappears.
- The cream keeps for 4 days in the refrigerator and 4 months in the freezer.
Seasoning the tomatoes
Roasting the tomatoes
