The acidic touch of the tomato mixed with the roasted taste of the roasted peppers is a winning combination!
A warm, healthy and easy-to-prepare cream.
Productos con los que prepararla
Ingredients
- 12 Peeled pear tomatoes
- 2 Red peppers
- 1 Onion
- 250 ml Water
- 2 tablespoons Olive oil
- Provencal herbs (To taste)
- 1 pinch Salt
- Pepper (To taste)
Instructions
- Preheat the oven to 200º.
- Place the peppers on a baking tray lined with greaseproof paper, lower the temperature to 180º and roast them for 45/50 minutes. When they are done, let them cool and peel them.
- Put the blade accessory on. Place the onion in the mixing bowl and blend for 10 seconds on speed 5.
- Add the oil and fry for 10 minutes on speed 1 at 120º.
- Add the tomato and cook for 5 minutes on speed 1 at 120º.
- Add the peppers, water, Provencal herbs, salt, pepper and blend for 1 minute on speed 10.
- Serve with a drizzle of olive oil, a little beaten fresh cheese and more Provencal herbs.