3 roma (plum) tomatoes, sliced into 1/2 inch rounds
1/3 cup heavy cream
1/3 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
salt & pepper to taste
Bring a large pot of lightly salted water to a boil. Add tomatoes, cover and cook until tender but still firm, approximately 15 minutes. Drain and cool slightly. Immediately remove from water; squeeze juice into a small blender or food processor. Add crushed garlic and crushed tomato puree to tomatoes; mix well. Add milk, 1/2 cup at a time, stirring well after each addition. Mix strongly with fingers, moving in short bursts after each addition.
Serve at room temperature.
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