Serves 4
Tomato cream can be used as a base for soups, dressing, sauces, or as a spread. The taste is something entirely different than canned tomatoes: Much purer and intense and less acidic. But be forewarned. Once one becomes accustomed to using fresh tomatoes, canned tomatoes loose all appeal. The tomato cream will keep for 3-4 days in a covered container in the refrigerator.

• 2.5 lbs (1 kg) ripe tomatoes (preferably Romano), stems removed but with skins and seeds, diced
• 2 cloves of garlic, minced finely
• 1 tsp ginger, grated finely
• 3 tbs extra virgin olive oil
• sea salt
• freshly ground black pepper