Tomato cream


  • 6 long lasting tomatoes
  • 1 finely sliced ​​leek
  • 1 onion
  • 2 medium potatoes
  • Extra virgin olive oil



We use the white part of the leek and cut it finely, also the onion. We put everything together, and stream with a drop of olive oil in a pan over low heat. We cut 6 tomatoes in pieces. Peel 2 medium potatoes and cut them into cubes. We add it to the pan that we have on the fire. Once it’s stir fried, add water to cover it. We let it cook for about 40 minutes. Once cooked, we will pass through a sieve, or a conical filter if you prefer it with a very fine texture. Garnish with grated cheese and / or some leaf of parsley or basil.