Summary

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

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Instructions

1. 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.
2. 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.
3. 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.