makes 300ml/10fl oz
- 6 ripe tomatoes
- 125ml/4fl oz double cream
- 50ml/2fl oz plain yogurt
- salt and freshly ground
- black pepper
- Scald the tomatoes in a bowl of just-boiled water for 30 seconds. Peel, then finely chop the flesh.
- Put the tomatoes in a heavy saucepan, and add 175ml/6fl oz water. Cover the pan, and simmer until the sauce is thick and creamy.
- Stir in the cream and yogurt. Season with salt and pepper, and serve hot or warm.