Tomato Bulgur
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g bulur, medium-fine
- 1 small Can (s) tomato (s), peeled
- 1 onion (s)
- 1 clove garlic
- olive oil
- 2 tablespoon vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon ajvar
- 1 teaspoon sugar, brown
- 0.5 teaspoon ½ pul beaver
- 0.5 teaspoon ½ cumin
- 0.5 ½ bunch parsley
- Vegetable broth as needed
- some cocktail tomatoes
- salt
- butter
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic. Strain the peeled tomatoes and collect the juice in a measuring cup. Set the tomatoes aside for now. Fill up the collected liquid with enough vegetable stock to make up approximately 400 ml.
- Lightly sauté the onions and garlic in a saucepan in a little olive oil. As soon as they are translucent, add sugar, tomato paste and ajvar and sauté briefly. Then deglaze with the tomato and vegetable stock mixture and add about half a teaspoon of salt. Now stir in the bulgur. Bring to the boil briefly and then cover and let simmer for about 15 minutes at a very low temperature.
- In the meantime, cut the canned tomatoes and cocktail tomatoes into small pieces and stir in about 3 minutes before the end of the cooking time. If the bulgur is still very firm when you bite it, add a little more vegetable stock and let it steep a little longer.
- Season with cumin, pul beaver and the chopped parsley and season to taste. If you like, you can stir in a little bit of butter for a nice smoothness.
- Goes wonderfully with roasted meat and salads!
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