Tomato Parmesan Cream Sauce

Tomato Parmesan Cream Sauce

  • 20 g butter
  • 50 g Onion, finely diced
  • 0.5 × clove of garlic, cut
  • 50 g tomato paste
  • 10 ml flour (fine)
  • 200 ml Tomaten, passed
  • 150 ml heavy cream
  • 100 ml vegetable stock
  • 5 g granulated sugar
  • 15 g Parmesan, planed


Sweat the sliced onion and garlic in butter until translucent. Briefly toast the tomato paste and dust with flour. Then add the remaining ingredients, except for the parmesan, and boil it.


Finally, stir in the grated Parmesan and season the sauce with salt and pepper.


Puree the entire mixture with a blender and pour directly through the iSi funnel & sieve into a 0.5l iSi Gourmet Whip. Screw on an iSi Professional Charger and shake it about 16-18 times.

iSi Saving tip:

By using overripe tomatoes, reduce food waste and save costs.


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