Creamed Tomato Sauce Recipe

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.

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