Christmas Tomato Cream with Blue Cheese


6 cherry tomatoes (the little ones)
2 cups canned tomatoes
1 cup tomato juice
100 g blue cheese cubed
8 scallops liquefied
1 chopped onion
2 garlic cloves, chopped
1 tbsp Pernod (aniseed liqueur)
Salt and pepper


Fry in a pot the onion and garlic in oil.
Add tomatoes and tomato juice, salt and pepper, and cook for 5 minutes.

Add the scallops, cheese and Pernod.
Bathe with a little extra virgin olive oil.

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