• 4 mature fresh tomatoes
  • 1 tbsp tomato paste (salça)
  • 1/2 onion
  • 2 tbsp butter
  • 1 tbsp flour
  • 2 cup of full fat milk
  • 1 tbsp shredded parmesan
  • flaky salt & ground black pepper

1. Preparation

Peel the tomatoes, to peel easily boil water in a sauce pan and make cross scars of the bottom of the tomatoes. Blanch them for 30-40 seconds in boiling water. After that put them in iced water to stop cooking proccess then peel them easily.

2. Roux & Paste

First we are going to make a roux. To simply make a roux add butter in a sauce pan and melt, add the flour and mix togerther, bring the stove to simmer and stir well. Abut 2-3 minutes the consistency get until a light-brown color. Add 1tbsp tomato paste then stir again about 2-3 minutes.

2. Boil & Serve

Slowly add 1lt of water with continiusly stirring. Add the hole 1/2 onion (we'll going to remove when the cooking proccess done) boil for 15-18 minutes. Add milk and boil it a few more minutes. Remove the onion with a colander, if you wish a smoother taste use blender to make the consistency smoother. Put salt and fresh ground black pepper as you wish and serve with parmesan cheese and a little olive oil on top.