Tomato cream (2)
Instructions
In a saucepan left wilted butter onion thinly sliced.
Add the tomatoes peeled, deprived of seeds, cut into slices and let flavour for a quarter of an hour.
Adjust salt and pepper.
Pour 3/4 of water.
Add the cubed potatoes, bring to a boil, reduce heat and cook for an hour.
Blend for a long time little composed at a time, then pour everything into a pot, stir and keep over the heat until the cream has reached the right consistency.
Finally cream.
the cream and heat slowly.
Serve with bread croutons fried in butter and cheese.
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Verdicchio Dei Castelli Di Jesi DOC and Cilento DOC White.
Ingredients and dosing for 4 persons
- 1000 g of perini tomatoes
- 1 onion
- 2 potatoes
- 30 g of butter
- 1/2 cup of cream
- Grated cheese
- Salt
- Pepper