Summary

Ingredients

• 2 cans tomato (s), peeled (480 g drained weight each)
• 1 onion (s), diced
• 12 large basil leaves, cut into strips
• 1 can corn, (285 g drained weight)
• 50 g butter
• 1 teaspoon herbs Provence, dried
• salt and pepper
• 50 g parmesan cheese

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Instructions

1. Drain and chop the tomatoes. Set aside 4 tablespoon. Heat the butter and sauté the onions until translucent. Add the tomatoes, half of the corn and the basil strips, season with herbs, salt and pepper. Simmer uncovered for approx. 20 minutes, until the sauce is creamy. Puree the sauce, briefly heat the reserved tomatoes and the remaining corn in it, season with salt and pepper.