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  • Simone Raarup

    Notes from Raven: 1 - We use the "so light" creme culinaire (light) for the whipping cream. And I only use about 1/2 cup instead of a whole cup. 2 - We use real tomatoes instead of the canned version (about 5-6 good size tomatoes will give you close to 28 oz) 3 - We use closer to a tablespoon of thyme instead of 1/2 teaspoon 4 - We add a couple pinches of sugar (to taste) to make up for the light (and less) creme and the use of the real tomatoes