Tomatoes in Basil – Cream – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg tomato (s), large
- 300 g shallot (s)
- 6 clove (s) garlic
- 3 chilli pepper (s), red
- 1 tablespoon butter
- 1 tablespoon oil
- 125 ml vegetable stock
- 125 ml wine, white, dry
- 300 ml cream
- salt
- Cayenne pepper
- 1 bunch basil
- 75 g cheese, (peccorino)
- 1 baguette (s)
Print Recipe
Pin Recipe Instructions
- Preliminary work:
- Scald tomatoes in boiling water and peel them
- -Peel and quarter shallots
- Peel and quarter the garlic
- Finely dice the chilli peppers
- Finely chop the basil
- - Grate the peccorino quite finely
- Procedure:
- Heat the butter and oil in a pan, fry the shallots and garlic until translucent, add the vegetable stock and white wine and reduce to a creamy sauce for 5 minutes. Add the cream and reduce again for 5 minutes, season with salt and cayenne pepper, add the basil.
- Place the tomatoes with the round side up in an ovenproof dish, pour the sauce over them, sprinkle with peccorino cheese and bake in the preheated oven on the 2nd bar from the bottom at 220 degrees for 10-15 minutes.
- Serve with a warm baguette.
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