Cheese tomato cream is ideal for any time of the year, since it can be consumed both cold and warm or temperate. In addition, the variety of flavors that carries offers a delicious, aromatic dish and with an incredible texture. Learn with recipes how to make tomato cream with Parmesan cheese, you will love it.
| 🚻 6 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make tomato cream with Parmesan cheese: |
| 1 pound of mature tomato 🅠3 celery stems 3 cloves of garlic 1 white onion 50 grams of ginger 500 milliliters of milk cream a pinch of paprika a pinch of pepper a pinch of salt a pinch of fine herbs a little coriander 100 grams of Parmesan cheese |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make tomato cream with Parmesan cheese:
1. Cut the onion and garlic into small pieces and book to continue with the cheese cream recipe.
2. Cut the celery into small pieces and reserve too.
3. Peel the tomatoes and cut them into cubes. It is preferable to have peeled tomatoes, as the shell adds bitterness to the tomato cream with Parmesan cheese. I use a fighter to make this process easier.
4. Put a pan with olive oil and add the onion, garlic, tomatoes and minced celery. Let cook for approximately 5 or 10 minutes for flavors to appear and integrate.
5. In a chopper or manual blender (it can also be a blender) to put the ingredients that have been cooking, along with the milk cream and a cup of water, to liquefy them. It is important not to leave the mixture too liquid, since cheese cream should be thick.
6. Put the mixture in a pot to boil. Serve with a finely chopped coriander and a little Parmesan cheese. This tomato cream recipe with Parmesan cheese is spectacular. It can be accompanied with a green salad or with a potato and beet salad, for example.
Trick: cheese could also be added to the blender.
