Sister Angèle's Tomato Cream, the Best Way to Cook Your Fresh Tomatoes

Making your own homemade tomato cream is so easy and so much better! I offer you a great classic, Sister Angèle's tomato cream.

Ingredients 

• 6 large field tomatoes, very ripe, diced 
• 1 tablespoon of olive oil 
• 1 potato, thinly sliced 
• 1 onion, chopped 
• 1 3/4 cups (430 ml) of chicken broth 
• 1 3/4 cups (430 ml) of milk 
• 2 tablespoons of fresh basil 
• 1 to 2 teaspoons of brown sugar 
• 1 to 2 teaspoons of tomato paste (optional) 
• Salt and pepper 
• 15% cream

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Preparation

1. In a large saucepan, heat the oil and cook the potato, onion, and tomatoes over low heat for about 5 to 6 minutes.
2. Add the milk, broth, basil, brown sugar, salt, and pepper. 
3. Cover and simmer for about 20 minutes.
4. In a blender, puree until smooth.
5. Add a dash of cream at serving time.