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Tomato Cream


  • 1 pint ripe cherry or grape tomatoes

  • 1/2 cup canola or grapeseed oil

  • salt and pepper


  • 1.

    Wash and place tomatoes in a jar and purée finely with an immersion blender. While blending, gradually pour in oil (mixture will emulsify and look like a tomato “mayo”). Strain sauce through a sieve, season to taste and chill until ready to serve.

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