Baked Herbal Sheep`s Cheese on Tomato Ragout
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,200 sheep cheese
- 200 ml olive oil
- 2 cloves garlic
- Herbs, fresh (rosemary, basil, oregano, parsley)
- 6 onion (s)
- 600 g cocktail tomatoes
- 4 cloves garlic
- 250 ml red wine
- 125 ml sherry, dry
- ml 1,200 tomato (s), passed
- 4 tablespoon oil
- 1 tablespoon oregano, dried
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- For the sheep`s cheese, chop the herbs, squeeze 2 cloves of garlic and mix both well with the olive oil. Divide the sheep`s cheese as much as you like and place the pieces in an ovenproof dish, pour the herb-oil mixture over them and bake in the oven at 160 ° C for 25 minutes.
- For the tomato ragout, peel the onions and dice them very finely. Press through 4 cloves of garlic and cut the cherry tomatoes in half. Heat the oil in a saucepan, add onions and garlic and sauté a little. Deglaze with sherry and red wine. Now let the liquid boil down completely.
- Then add the strained tomatoes and cocktail tomatoes and let simmer a little more. Season to taste with salt, pepper and sugar.
- Arrange the tomato ragout and the sheep`s cheese on plates and serve. Rice goes well with it.
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