Tomato Stew with Corn
by Editorial Staff
If you like simple first courses, then I definitely advise you to try to repeat this cool and completely uncomplicated option on how to cook tomato stew with corn at home.
Cook: 1 hour
Servings: 4
Ingredients
- Corn – 4 Pieces (small cobs)
- Cherry Tomatoes – 300 Grams
- Garlic – 4 Cloves
- Onion – 1 Piece
- Vegetable oil – 4-5 Art. spoons
- Vegetable broth – 1 Liter
- Salt, pepper, paprika – To taste
Directions
- Wash the ears of corn, dry and cut off the kernels with a sharp knife.
- Prepare the baking sheet. Put corn, washed and dried tomatoes, peeled garlic cloves on it. Pour a small amount of vegetable oil and send to the oven preheated to 190 degrees.
- Heat some oil in a saucepan. Peel and dice the onion. Put onion in oil and fry over medium heat until translucent.
- After 15-20 minutes, remove the vegetables from the oven and transfer to a saucepan.
- Add broth, bring to a boil. Salt to taste, add pepper, paprika or other spices.
- Leave the soup to simmer for 20 minutes. Before serving, use a hand blender to chop the vegetables a little, but not until puree.
- This is such a delicious soup as a result. Help yourself!
Bon appetit!
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