I made a tomato cream sauce from my Norfolk Purple GMO tomatoes last night, and I thought I should share the process. Lots of interesting colors!
I cleaned and blended the tomatoes, filtered through a screen, and then reduced the liquid to a paste. I then sauteed some minced garlic in butter, added the paste, and stirred in some heavy cream until the sourness was gone. Served on prosciutto tortellini.
The sauce was very fruity, almost like a blueberry sauce. Next time I might consider omitting the garlic, increasing the cream, and then using the sauce as a sweet pastry spread or jam, instead of a pasta sauce.
by TBSchemer