Roasted Tomato Cream

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By Ángela

The tomato, now in season, stars in many summer recipes. In salads, picadillos, gazpachos and salmorejos, it refreshes us, hydrates us and provides us with many vitamins. Have you ever tried baked tomato? We are going to use it in this cold cream. You will see that it has a characteristic flavor, not as acidic as if we put it raw. We can accompany the cream with cheese, prawns or basil.

Roasted Tomato Cream

Print recipe

Tomatoes can be eaten in many ways, but you will definitely like this recipe for Roasted Tomato Cream

Roasted Tomato Cream
  • Ángela
  • Kitchen: cuisine
  • Recipe type: creams
  • Rations: 4
  • Total time:

Ingredients

  • 1 kilo of tomatoes
  • 3 cloves of garlic
  • 1 cebolla
  • 500 ml. chicken broth
  • 125 ml. liquid cream
  • shawl
  • olive oil
  • oregano

Preparation

  1. Peel the tomatoes and garlic and put them in a baking dish. Salt and drizzle with oil. We bake at about 200 degrees until the tomatoes are tender.

  2. In a saucepan, sauté the onion with a little oil. When it is poached, add the tomatoes with their juice and the garlic.

  3. Season with oregano and pour the broth.

  4. Let boil for about five minutes.

  5. We mash the tomato stew with the cream until obtaining a very velvety cream.


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