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 Tomato Cream  
 
The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series
The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; low glycemic index; vegan; vegetarian; anti-cancer; cardiovascular disease; diabetes; inflammatory bowel diseases

Serves 4
Tomato cream can be used as a base for soups, dressing, sauces, or as a spread. The taste is something entirely different than canned tomatoes: Much purer and intense and less acidic. But be forewarned. Once one becomes accustomed to using fresh tomatoes, canned tomatoes loose all appeal. The tomato cream will keep for 3-4 days in a covered container in the refrigerator.

  • 2.5 lbs (1 kg) ripe tomatoes (preferably Romano), stems removed but with skins and seeds, diced
  • 2 cloves of garlic, minced finely
  • 1 tsp ginger, grated finely
  • 3 tbs extra virgin olive oil
  • sea salt
  • freshly ground black pepper
Cooking Instructions
1) Combine tomatoes, garlic, ginger, extra virgin olive oil and a pinch of sea salt and freshly ground black pepper in a pan and saute for 40-45 minutes at very low heat.
2) Transfer the contents of the pan to a foodprocessor and process until smooth.


Note: Measurements are provided in both U.S. and European/metric units.

      
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 About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......moreOscar Cadogan
 
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