Roasted Cherry Tomato and Potato Cream, a delicious and nutritious dish, perfect especially for cooler spring days.
This cream recipe is very simple and everything is prepared in the oven using only one baking dish. It’s perfect to enjoy on its own as a first course or as a pasta sauce, or it can be served with croutons or breadsticks.
It can be served hot – during cooler days – or warm.
This recipe is naturally vegan, gluten-free and lactose-free.
At the end of the recipe, in the FAQ section, you will find some questions about this preparation. If you have more questions, leave a comment or use the contact form.
You might also like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 314.58 (Kcal)
- Carbohydrates 50.50 (g) of which sugars 26.30 (g)
- Proteins 6.58 (g)
- Fat 10.57 (g) of which saturated 1.41 (g)of which unsaturated 0.10 (g)
- Fibers 7.01 (g)
- Sodium 217.92 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cherry Tomato and Potato Cream
- 1 lb cherry tomatoes
- 10.5 oz potatoes
- 2 red onions
- 2 tablespoons extra virgin olive oil
- to taste dried oregano
- to taste salt
- to taste black pepper
Tools
- Baking Dish
- Baking Mat
- Food Processor
Recipe for Roasted Cherry Tomato and Potato Cream
Start the preparation of the roasted cherry tomato and potato cream by cleaning the onions and cutting them in half.
Wash and peel the potatoes and cut them into not too large pieces.
Wash the cherry tomatoes as well and arrange everything on a baking sheet or dish lined with parchment paper or a reusable silicone baking mat.
Season the vegetables with salt, black pepper, dried oregano, and two tablespoons of extra virgin olive oil.
Place the baking dish in a static oven preheated to 450°F and bake for 20 minutes.
After twenty minutes, remove the baking dish from the oven, flip the potatoes and bake for another 20 minutes.
Remove from oven and let cool for about ten minutes.
Transfer everything into the cup of a food processor (remove the cherry tomato stems if you left them like I did) and blend until smooth.
If it turns out too thick, you can add a bit of hot water or vegetable broth.
Serve the cherry tomato and potato cream immediately with plenty of bread or use it as a pasta sauce.
Roasted Cherry Tomato and Potato Cream
Check this section to clarify your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the bean and mushroom cream!
FAQ (Questions and Answers)
How long does it last?
You can store this cream in the refrigerator in an airtight container for 2 or 3 days.
Alternatively, you can freeze it and keep it for 3 months.Can I use tomatoes?
Yes, I recommend vine tomatoes, but cut them into quarters to maintain the indicated cooking times.
Can I add cheese?
Sure, Parmesan or Grana is fine, or you can enrich the cream with soft cheese.
With cherry tomatoes, I also made the roasted cherry tomato cream.
[contact-form-7 id=”d8b7d03″ title=”Contact Me”]
