AROMATIC ROASTED TOMATO CREAM

A smooth and flavorful roasted tomato cream perfect for multiple uses: as a puff pastry filling, a pasta sauce, or a spread on toasted garlic bread. Customize with herbs and optional orange juice for a bright twist.

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🍅 Ingredients

• 8-10 ripe tomatoes
• 3-4 garlic cloves
• Thyme (fresh or dried)
• Olive oil
• Salt, a pinch of black pepper
• Basil, sage (or oregano)

Optional:

• Butter
• Fresh orange juice

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Instructions

1. Prepare Tomatoes:

• Blanch tomatoes briefly in boiling water to loosen skins, then peel them.
• Cut tomatoes into quarters and place in an olive oil–greased baking tray.

1. Add Aromatics:

• Sprinkle crushed garlic, thyme, basil, sage (or oregano), salt, and pepper over the tomatoes.
• Drizzle with a bit of olive oil.

1. Slow Roast:

• Roast in a preheated oven at 60°C (140°F) until tomatoes are dried and soft.

1. Blend the Cream:

• Transfer roasted tomatoes and herbs to a blender or food processor.
• Blend while drizzling in olive oil until you achieve a creamy consistency.
• Adjust seasoning with thyme, sage, and basil to taste.
• Add fresh orange juice for a subtle citrus note if desired.

1. Balance Acidity:

• If the cream tastes too acidic from the tomatoes, stir in a bit of butter to mellow the flavor.

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Storage

• Keep refrigerated up to 4 days.
• Freeze for up to 4 months.

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💡 Tips

• Slow roasting at low temperature intensifies tomato sweetness and flavor.
• Use fresh, ripe tomatoes for best results.
• This cream pairs beautifully with crusty bread, pasta, or as a gourmet spread.

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📝 Final Thoughts

This roasted tomato cream is versatile, fragrant, and easy to prepare, elevating everyday dishes with its rich, herbaceous depth and subtle citrus freshness.