Ingredients for 4 people

400 g of ripe tomatoes

40 g of butter

2 tablespoons of flour

1 liter of milk

salt

pepper

grated

Parmesan cheese

Preparation

Immerse the tomatoes for a few minutes in boiling water, then peel them, remove the seeds and pass them through a blender. Melt the butter in a saucepan and add the flour, stirring constantly. As soon as it begins to brown, pour in the tomato puree, continuing to mix with a wooden spoon. Allow the cream obtained to thicken slightly, then dilute it with milk, without stopping mixing. Add plenty of salt and pepper and cook over medium heat for about 20 minutes. Serve the cream sprinkled with plenty of grated Parmesan cheese.