- 4-6 tomatoes
- 100ml of mayonnaise
- 200ml of fresh cooking cream (or Greek yogurt)
- 1 clove of garlic
- A few basil leaves
We start by washing tomatoes, splitting them in half and removing the seeds.
Salt them well and place them over an absorbent paper in order to absorb all the water. Half an hour will be more than enough.
Grind the tomatoes in the blender along with the clove of chopped garlic and the basil leaves. Then add the cooking cream and the mayonnaise, mix gently with a spoon, adjust the salt and pepper and refrigerate at least two hours before serving.