- Wash, peel and seed the tomatoes. Cut them into pieces. Peel and mince the onions. Peel and crush the garlic cloves.
- Put the butter, 1/2 glass of water and the onions minced in a large saucepan. Cook for short heat for 10 minutes. Add the tomatoes, garlic and thyme. Let it come back for 10 minutes, stirring regularly. Add the sugar and mix.
- At the same time in another saucepan, dissolve the poultry broth cubes in 1 liter of boiling water.
- Pour this broth over the tomatoes and keep boiling for 5 minutes. Remove the thyme and go to the mixer or the vegetable mill.
- Put everything back in the pan and heat for a few minutes over low heat, mixing regularly.
- Fill the jars Le Parfait up to 2 cm from the edge. Close and proceed immediately to heat treatment, 45 minutes at the pressure cooker.
- When serving, beat the egg yolks and the crème fraîche in a hollow dish. Add the hot soup by mixing quickly. Put everything back in a saucepan and heat for a few minutes over low heat.
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Tout simple parfait