The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases
Tomato cream can be used as a base for soups, dressing, sauces, or as a
spread. The taste is something entirely different than canned
tomatoes: Much purer and intense and less acidic. But be forewarned. Once
one becomes accustomed to using fresh tomatoes, canned tomatoes loose all appeal.
The tomato cream will keep for 3-4 days in a covered container in the refrigerator.
- 2.5 lbs (1 kg) ripe tomatoes (preferably Romano), stems
removed but with skins and seeds, diced
- 2 cloves of garlic, minced finely
- 1 tsp ginger, grated finely
- 3 tbs extra virgin olive oil
- sea salt
- freshly ground black pepper
1) Combine tomatoes, garlic, ginger, extra virgin olive oil and
a pinch of sea salt and freshly ground black pepper in a pan and saute
for 40-45 minutes at very low heat.
2) Transfer the contents of the pan to a foodprocessor and
process until smooth.
Note: Measurements are provided in both U.S. and European/metric units.