Tomato cream from Sister Angèle, the best way to cook your fresh tomatoes

Made from fresh tomatoes, this is the best tomato cream you'll have eaten

Tips and Crafts

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


6 large tomatoes, ripe, diced

1 tbsp. of olive oil

1 potato, thinly sliced

1 onion, chopped

1 3/4 cup (430 mL) of chicken broth

1 3/4 cup (430 mL) of milk

2 tbsp. of fresh basil

1 to 2 tbsp. of brown sugar

1 to 2 tbsp. of tomato paste (optional)

Salt and pepper

15% Cooking Cream


In a large saucepan, heat the oil and cook the potato, the onion and the tomatoes over low heat for about 5 to 6 minutes.

Add milk, broth, basil, brown sugar, salt and pepper.

Cover and simmer for about 20 minutes.

In a blender, reduce to a purée.

Add a bit of cream at the time of serving.