Creamed tomato sauce
makes 300ml/10fl oz
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.
Be cautious when working with hot surfaces, such as the stove and the saucepan. Use oven mitts or pot holders to prevent burns.
Spills and Splatters:
The tomato sauce may splatter during cooking. Keep a lid partially covering the saucepan to minimize splatters, and stir with care.
Check for allergies to ingredients like dairy before adding heavy cream. Consider alternatives if needed.
When tasting the sauce for seasoning, allow it to cool slightly to avoid burning your mouth.
Ensure proper ventilation in the kitchen, especially if using strong-smelling ingredients like garlic, to prevent odors from lingering.
Use fresh and high-quality ingredients, especially for canned tomatoes, to ensure the best flavor.
Stir the sauce gently to avoid splashing hot liquid. Use a long-handled spoon for safety.