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This is one of my favorite things to make at the end of the summer when there are still tons of tomatoes, but you’re tired of salads. It’s super easy because it requires no cooking, but is still creamy and cheesy, and you can use it in a lot of different ways.
There are just four ingredients in this sauce — tomatoes, basil, cheese, and sour cream — and you just blend them up in a food processor. From there, you can use anywhere you would use a cheese sauce. I’ve made mac and cheese, put it on baked potatoes
, and used it as a dip.
I typically use yellow cherry tomatoes for the color, but I’ve used red in a pinch. As for cheese, cheddar is a great start, but Swiss, gruyere, and Parmesan work nicely. For a creamier version, just add a bit more sour cream, and blend until you’ve reached your desired texture. It’s the perfect way to use up tomatoes when you’re tired of the same old thing.
Tomato Basil Cheese Sauce
- 1 pint cherry yellow tomatoes
- 1 bunch basil leaves
- ¼ cup sour cream
- 2 cups shredded cheese of your choice (I typically use mostly cheddar with a bit of Swiss)
- Sea salt and fresh ground pepper, to taste
- Put the tomatoes and basil in a food processor and process until smooth.
- Add the sour cream and continue processing.
- Add the cheese, and process until you’ve reached your desired texture. Taste, season with salt and pepper.
- To make it creamier, add sour cream a tablespoon at time.