Fried semolina dumplings on tomato vegetables

Ingredients for 3 servings:

• 60 g butter or margarine
• Salt
• Pepper, freshly ground
• Nutmeg, grated
• 130 g semolina (wholemeal)
• 2 tbsp sunflower seeds
• 2 eggs
• 600 g tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• Salt
• ½ bunch basil, cut into strips
• pepper
• Sugar
• ¼ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Bring 1/4 liter of water, 40 g butter (or margarine), salt, pepper, and nutmeg to a boil. Sprinkle in the semolina and stir until it forms a ball from the bottom of the pan. Let it cool slightly. Roughly chop the sunflower seeds, roast them in a pan without adding any fat, and add to the semolina. Stir in the eggs. Using two tablespoons, scoop out twelve balls and cook in salted water for about 10 minutes. Remove and drain. Meanwhile, peel the tomatoes (I often use canned tomatoes) and quarter them. Dice the onion and garlic and sauté in hot oil until translucent. Sauté the tomatoes for 3 minutes. Season with salt, pepper, and a pinch of sugar. Lightly brown the drained balls in the remaining fat and arrange on top of the vegetables. Serve sprinkled with basil strips. Serve with grated cheese and lettuce.