Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 2 large beefsteak tomatoes
- 1 small onion (s), red
- 1 tablespoon olive oil
- 150 ml vegetable stock
- 80 g reen spelled, finely round
- 0.5 teaspoon ½ herbs Provence
- 1 tablespoon tomato paste
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Scald tomatoes with hot water and peel off the skin. Finely dice and remove the seeds. Peel and finely chop the onion. Heat the olive oil in a pan and fry the onion until translucent. Pour in the vegetable stock and stir in the green spelled meal. Let the grist simmer on a low heat for 3-5 minutes, remove the pot from the stove and cover it for another 5 minutes.
- Season the mixture with herbs from Provence, tomato paste, salt and pepper and stir well, purée finely depending on your taste. Fold in the diced tomatoes.
- Tip: you can also use fresh herbs instead of dried herbs. In this case, however, the spread should not be kept for longer than two days.
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