Antipasti with two tomatoes 140g
A cream of tomato soup
This original recipe from Château d'Estoublon is based on cooking two tomatoes (fresh and dried) in a cauldron with extra virgin olive oil. A hint of garlic, basil and parsley enhances this mild, creamy and sun-drenched "Antipasti".
On toast as an aperitif or with raw vegetables, but also with all pasta recipes, a tomato or mushroom risotto. Finally, on a nice toasted slice of toast with cured ham and mozzarella cheese drizzled with olive oil.
Ingredients: Crushed peeled tomatoes (26%), dried tomatoes (25%), sunflower oil, tomato juice, water, extra virgin olive oil, garlic, basil, parsley, spices, acidifying agent: citric acid.
|Dimensions||8.5 × 6 × 6 cm|
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