Tomatoes in basil cream sauce

Ingredients for 4 servings:

• 1.2 kg tomatoes, large
• 300 g shallot(s)
• 6 garlic cloves
• 3 chili peppers, red
• 1 tbsp butter
• 1 tbsp oil
• 125 ml vegetable stock
• 125 ml wine, white, dry
• 300 ml cream
• Salt
• Cayenne pepper
• 1 bunch of basil
• 75 g cheese (Peccorino)
• 1 baguette(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preparation: – Blanch the tomatoes in boiling water and peel them – Peel and quarter the shallots – Peel and quarter the garlic – Finely dice the chilies – Finely chop the basil – Grate the peccorino fairly finely Procedure: Heat the butter and oil in a pan, sauté the shallots and garlic until translucent, add the vegetable stock and white wine and simmer for 5 minutes until you have a creamy sauce. Add the cream and simmer for another 5 minutes, season with salt and cayenne pepper, and add the basil. Place the tomatoes, round side up, in an ovenproof dish, pour the sauce over them, sprinkle with peccorino and bake in a preheated oven on the second rack from the bottom at 220 degrees for 10-15 minutes. Serve with warm baguette.