- 500 g of tomatoes
- 1 shallot
- Olive oil
- 1/8 l of vegetable broth
- 2 tablespoons of fresh cream
- A few leaves of fresh marjoram
- Fine herbs
- White pepper
Dip the tomatoes in boiling water, leaving them a little bit in the water, and cool them with cold water to skin them more easily. Then cut them into small cubes and reserve them.
On the other hand, peel and finely chop the shallots and add a tablespoon of ground garlic.
In a pan with lid for microwaves, put the shallot, the garlic and the olive oil, and without covering it for the moment, fry it for 1 minute at medium power.
Add the tomato that we had reserved, the broth and the fine herbs, season with salt, white pepper and a pinch of sugar.
Cover the pan and this time we heat it for 6 minutes at medium power, beat it all in the blender until we have a homogeneous cream. At this point, taste the mixture to be able to rectify the salt to taste and then add the fresh cream. We can reheat everything together or add the hot cream. We will serve it in a bowl accompanied by a leaf of fresh marjoram.