Tomato cream (4)
Instructions
Wash tomatoes, cut them into pieces and put them in the pot with 20 g of butter and 20 basil leaves.
Cook over low heat stirring.
In a heavy-bottomed saucepan, melt the remaining butter, add 2 tablespoons flour and milk gradually, stirring constantly.
Cook for 10 minutes.
Combine the bechamel sauce tomatoes, a pinch of sugar, a pinch of salt and cream.
Mix ingredients and serve at room temperature.
Ingredients and dosing for 4 persons
- 500 g of ripe tomatoes
- 40 g of butter
- 200 g of fresh cream
- 500 g of milk
- 2 tablespoons of flour
- 20 leaves basil
- 1 pinch of sugar
- 1 == Pto Meeting