Fruity tomato cream sauce à la Didi

Ingredients for 1 servings:

• 500 g tomatoes, pureed
• 400 g tomatoes, chopped
• 200 ml cream
• 12 cherry tomatoes, fresh
• 2 tbsp syrup (blackcurrant syrup)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp basil, dried
• 1 tsp oregano, dried
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with cassis syrup, makes approx. 1200 ml

Score the cherry tomatoes and blanch them in boiling water, then let them cool, peel them, and halve them. Mix the pureed and chopped tomatoes together. Add the blackcurrant syrup, oil, vinegar, herbs, and spices, and bring the sauce to a boil. Add the cream and bring back to a boil, then add the cherry tomatoes and bring back to a boil. Let it cool slightly, then pour into clean jars, seal tightly, and turn the jars upside down. Refrigerate until ready to serve. Makes approximately 1200 ml.