How to make Creamed tomato sauce

• Scald the tomatoes in a bowl of just-boiled water for 30 seconds. Peel, then finely chop the flesh.

• Put the tomatoes in a heavy saucepan, and add 175ml/6fl oz water. Cover the pan, and simmer until the sauce is thick and creamy.

• Stir in the cream and yogurt. Season with salt and pepper, and serve hot or warm.

Precautions:

1. Hot Surfaces:

   • Be cautious when working with hot surfaces, such as the stove and the saucepan. Use oven mitts or pot holders to prevent burns.

2. Spills and Splatters:

   • The tomato sauce may splatter during cooking. Keep a lid partially covering the saucepan to minimize splatters, and stir with care.

3. Allergies:

   • Check for allergies to ingredients like dairy before adding heavy cream. Consider alternatives if needed.

4. Tasting Safely:

   • When tasting the sauce for seasoning, allow it to cool slightly to avoid burning your mouth.

5. Cooking Odors:

   • Ensure proper ventilation in the kitchen, especially if using strong-smelling ingredients like garlic, to prevent odors from lingering.

6. Ingredient Freshness:

   • Use fresh and high-quality ingredients, especially for canned tomatoes, to ensure the best flavor.

7. Stirring Carefully:

   • Stir the sauce gently to avoid splashing hot liquid. Use a long-handled spoon for safety.

By following these precautions, you can create a delicious creamed tomato sauce while prioritizing safety and enjoyment in the kitchen.