Tomato Cream

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

Serves 4

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

Cooking Instructions

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.

Chef Oscar Umahro Cadogan Written by Chef Oscar Umahro Cadogan

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