Tomato and Parmesan Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g tomato (s)
- 1 sprig rosemary
- 4 sprigs thyme
- 0.25 ¼ bunch parsley
- 2 cloves garlic
- 4 tablespoon olive oil, good
- 80 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and halve the tomatoes, then place them in a baking dish with the cut surface facing up. Finely chop all herbs including the garlic, mix with 2 tablespoons of oil, pepper, salt and place on the tomatoes. Preheat the oven grill (alternatively convection oven 230 ° C) and grill the tomatoes for about 8 minutes, allow to cool. Spoon the tomato flesh including the herb cap from the tomatoes and place in a suitable container (measuring cup or similar). Mix with the remaining 2 tablespoons of oil and puree until it has a fine consistency. Mix the mass with the parmesan and season carefully with salt and pepper. Pour into an empty mason jar and store refrigerated. Annotation: I can`t say much about the shelf life, the half-life was always less than a week.
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