Ingredients

· ½ kg tomatoes

· Tomato sauce

· Broth

· Milk

· 1 potato

· 1 onion

· Butter

· Laurel

· 2 cloves garlic

· Pepper

· Salt

Peel and chop the vegetables, then melt the butter in a medium saucepan. Saute onions over low heat until they are transparent.

Then add the potatoes, tomatoes, garlic, bay leaves, 2 tablespoons of tomato sauce and a pint of broth. We plugged and let the fire about 20 minutes.

Then from the fire, we remove the bay leaf and mix it with milk. We let it cool a bit and go through the food mill.

We return to the pan, season to taste it and reheated to serve, without letting it boil.