Tomato cream recipe
Today I have one more recipe for this fall that has suddenly become so cold (or so the news says). It is a tomato cream. Which can be ideal for any weekday or even to take to work, although it does take a while to do, mainly because it has to cook for a long time.
A little trick. I didn't realize it and I made it without having cream at home, but it had some creamy cheeses. So I added about 150 ml of whole milk and 4 small cheeses. And the result is excellent.
Ingredients for 4 people
- 1 leek, 1 onion, 2 medium potatoes, 1 kg of ripe tomatoes (I have used two different varieties), 200 ml of cream, olive oil and salt.
How to make a tomato cream
Make a bottom with the finely chopped leek and onion. We poach it in a saucepan with a little olive oil. While we are cutting the tomato into pieces. (We can peel them by scalding them previously).
Add the tomato and the peeled and diced potatoes. Stir and cover with water, cook for about 40 minutes.
We go through the food processor and through the Chinese and add the cream. We return to a boil and serve.
Processing time | 1 hour
Difficulty | Easy
We finish the tomato cream recipe and serve hot. As a side, we can put some strips of fried green pepper, some bread croutons, etc.