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.