Tomato cream cheese is a delicious appetizer, you can use it to dress pasta, stuff canapés, or simply spread it on bread. To prepare this sauce, you can use ready-made cream cheese like Philadelphia available at the supermarket, or try making it at home, it’s made with yogurt and I have to say it rivals the store-bought variety, you need to prepare it the day before to give it time to become thick and creamy. Now let’s see how to make homemade tomato cream cheese and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz cream cheese
- 2 teaspoons tomato paste
- 1 pinch oregano
Tools
- Chopper
- Blender
How to Make Tomato Cream Cheese
Let’s start making the tomato cream cheese, pour the tomato paste into a bowl, and work it with the teaspoon to soften it.
Add half of the cream cheese. Mix well to incorporate it with the tomato.
When well combined, add the remaining cheese and a pinch of oregano, mix until the cheese is uniformly colored and creamy.
Now the cheese is ready to use in your recipes or you can store it in a container with a lid and refrigerate.
How to Store Tomato Cream Cheese
Store it in the refrigerator for 2/3 days
