Recipe Creamy oven roasted tomato and red pepper with raspberries

To prepare this dish

Ingredient list

Creamy tomato

10 g cloves of garlic
50 g onion
150 g fresh oven-roasted tomatoes
25 g tomato purée
45 g oven-roasted, skinless red peppers
4 g paprika
10 g flour
1,2 liter chicken stock
20 g raspberry pulp
20 g raspberry vinegar
60 g Arborio rice
5 g ground basil
60 g olive oil

Oven roasted tomatoes (preferably the day before)

600 g fresh tomatoes
2 sprigs thyme
2 bay leaves
5 cloves of garlic
2 shallots, thinly sliced
0,5 bunch basil
60 g olive oil
20 g sugar
salt
pepper

To serve

100 g Avantage cooking 15% fat
salt
pepper

Elle & Vire products used

Avantage cooking 15% fat

The recipe,
step by step

1. 1

   Creamy tomato

   Heat the olive oil in a saucepan. Add the crushed garlic cloves and sweat for approximately 2 mn. Add the thinly sliced onion and roasted and skinless pepper, sweat for 2 – 3 mn. Add the tomato purée and cook for approximately 1 mn, then add the flour and cook for a further minute. Sprinkle over the paprika and add the oven- roasted tomatoes, basil and white chicken stock. Season and add the raspberry vinegar. Bring to the boil, add the rice, cover and cook for 20 – 30 mn over low heat. When almost cooked, add the raspberries and blend thoroughly. 

2. 2

   Oven roasted tomatoes (preferably the day before)

   Quarter and deseed the tomatoes*. Combine with the sugar, salt, pepper, thinly sliced shallots, crushed garlic and basil. Drain overnight in a sieve to remove excess water. The next day transfer, along with the seasoning, to a baking tray covered with greaseproof paper and bake in the oven at 110°C (230°F) for 1 hr. 

   *preferably very ripe plum tomatoes

3. 3

   To serve

   Fill the dishes three quarters full with creamy tomato and top with two oven-roasted tomato quarters. Add a light layer of seasoned and emulsified cream. Sprinkle over the raspberry pieces and finish with a basil leaf. 

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