Tomato Parmesan Cream Sauce
A rich, sieved passata and Parmesan cream sauce aerated in an iSi whip, made with sautéed onion, garlic and tomato paste.
⏱️ Prep: 10 min🍳 Cook: 15 min
Nutrition
per per 300 g portion420
Calories
8g
Protein
16g
Carbs
30g
Fat
Ingredients
| 20 g | Butter |
| 50 g | Onion, finely diced |
| 0.5 | Garlic clove |
| 50 g | Tomato paste |
| 10 ml | Flour (fine) |
| 200 ml | Passata (strained tomatoes) |
| 150 ml | Heavy cream |
| 100 ml | Vegetable stock |
| 5 g | Granulated sugar |
| 15 g | Parmesan, shaved |
Instructions
- Sweat the diced onion and garlic in butter until translucent; briefly toast the tomato paste and dust with flour.
- Add the remaining ingredients (except the Parmesan) and bring to the boil.
- Stir in the grated Parmesan and season with salt and pepper.
- Purée the mixture with a blender and pour through a funnel and sieve directly into a 0.5 L iSi Gourmet Whip; screw on a charger and shake 16–18 times.
Tip: using overripe tomatoes reduces food waste and cost.