- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 137.83 (Kcal)
- Carbohydrates 15.36 (g) of which sugars 9.47 (g)
- Proteins 3.42 (g)
- Fat 8.06 (g) of which saturated 0.79 (g)of which unsaturated 0.32 (g)
- Fibers 3.99 (g)
- Sodium 679.29 (mg)
Indicative values for a portion of 422 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
Simo and Cicci recommend
You can store the oven-roasted tomato cream in the fridge for up to 3 days in an airtight container.
You can also add other vegetables such as bell peppers or zucchini, or if you like, garlic or shallots.
For a completely vegetarian version, use soy yogurt cream or you can omit these ingredients.
You can accompany the cream with croutons or cheese sandwiches by simply making slices of sandwich bread with a slice of mozzarella or your favorite cheese, and cooked in a lightly oiled or buttered skillet.
You can prepare vegetable broth at home by boiling 1 and a half liters of water with 1 stalk of celery, 2 carrots, and an onion cut into large pieces. Cook over medium heat for about half an hour and then strain the vegetable broth.
