Summary

Ingredients

• 1 bunch spring onion (s)
• 1 clove garlic, peeled
• 2 beefsteak tomato (s)
• 3 tablespoon rapeseed oil
• 1 can tomato (s), strained (425 ml)
• herbs Provence
• 1 teaspoon vegetable stock, instant
• 4 packs dumplings with meat filling (organic, 250 g each)
• Pepper, black
• 50 g parmesan cheese

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Instructions

1. Clean the spring onions and cut into rings. Finely dice the garlic clove. Briefly dip the beefsteak tomatoes in boiling water, peel off the skin and dice the pulp.
2. Heat 2 tablespoons of rapeseed oil in a non-stick pan, sweat the spring onions with the garlic briefly. Take it off the stove. Add the tomato cubes with the strained tomatoes and season the sauce with herbs from Provence and instant vegetable broth.
3. Spread a little rapeseed oil on two gratin dishes. Place the dumplings in molds. Spread the tomato sauce over it and season with freshly ground black pepper.
4. Cover the tins with aluminum foil and cook at 200 ° C (convection: 180 ° C, gas: level 4) for about 20 minutes. Serve sprinkled with freshly grated parmesan.
5. Tip: Instead of beefsteak tomatoes, you can also take chopped, peeled tomatoes out of the can. That’s faster.