yogurt and tomato

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I don’t really keep cream around for cooking. I do, however, keep plain yogurt around, which I eat with honey, jam, fruit, cereal, etc. I’ve also found that yogurt is a great light substitute for cream when cooking. It’s slightly more sour, of course, but sometimes that can work really well.

For instance, with tomato! The other night I was very hungry but all I felt like having was soup. I had a can of tomato soup in the cupboard, so I chopped up an onion, added a clove of minced garlic, and stirred in a few tablespoons of yogurt into my tomato soup. I ended up with a delicious cream of tomato soup.

Another good yogurt modification is to add it to tomato pasta sauce and make a simple rosé sauce. I do this all the time, and it makes the pasta sauce richer without being much heavier, as it would with full cream. I also like to add something like pancetta or bacon, where the saltiness will balance the tartness of the yogurt.

Oh yes! Make sure to add the yogurt at a lower temperature and to stir frequently (if not constantly) until you bring it up to a bubbling temperature. Otherwise the yogurt hits the high heat and tends to… well, curdle. And, no, we don’t like curdling!

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Filed under pasta, soups, student-friendly