Spicy tomato velouté Recipe
Heat treatment time
Number of servings6
- Clean and chop the celery stalk. Peel the garlic and shallots. Peel and weigh 1 kg of whichever variety of tomato you prefer for this recipe.
- In a stockpot, cook the shallots, garlic and celery for 5 minutes over low heat in 2 tablespoons of olive oil.
- Add the peeled tomatoes, and season with salt, pepper, sweet pepper and cumin. Cover and cook for 15 minutes to get a creamy soup.
- Blend well and pour immediately into the jars. Fill the Le Parfait Super jars up to 2 cm from the rim, then immediately sterilise for 45 minutes at 100°C. Your tomato velouté is ready!