John Myers
Tomato – Cheese – Basil Sauce
The perfect tomato – cheese – basil sauce recipe with a picture and simple step-by-step instructions.
- 4 Tomatoes / beefsteak tomatoes
- 1 tsp Tomato paste concentrated three times
- 1 Red peppers
- 1 packet Processed cheese half-fat level
- 2 Branches Basil
- 50 g Butter
- 50 ml Cream 30% fat
- 50 ml Milk
- 3 tbsp Flour
- Salt pepper from the mill
- Freshly grated nutmeg
- Wash tomatoes and cut into a pot of boiling water so that I can peel them well afterwards.
- As soon as the skin begins to loosen, lift it out of the water and rinse briefly under cold water
- Normally it helps if I look at you angrily, but in this case probably not. 😉
- Put a saucepan on the fire and let the butter gently melt in it. Add flour and burn in it. Deglaze first with the milk and then with the cream.
- Cut the peeled tomatoes into smaller cubes and add to the sauce as well as the finely chopped peppers. Bring to the boil briefly and then puree with the mixer.
- Adding the processed cheese and 1 teaspoon tomato paste, allow everything to boil again briefly.
- Add the washed and finely chopped basil, season to taste with salt and pepper from the mill and with freshly grated nutmeg.
- Well that is now the RZ of my little simple tomato-cheese-basil sauce which goes very well with my “sachet filled like a sachet” (I think). Just give it a try and don’t forget that taste is different, which is a good thing. Have fun cooking and enjoying it if you like.
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