Braised cucumbers with tomatoes

Ingredients for 3 servings:

• 125 g bacon
• 2 large onions
• 4 small stewed cucumbers or garden cucumbers
• 3 m.-large tomato(s)
• 1 tbsp cornstarch
• 1 shot of vinegar
• 1 tbsp sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a traditional family dish for summer and autumn

Cut the bacon into 1 cm cubes, peel the onions and cut into quarters. Peel the cucumbers, slice them lengthwise, and hollow them out. Then cut them into slices about 0.5 cm thick, or a little thicker if desired. Wash the tomatoes and also cut them into quarters. Brown the bacon, then brown the onions, adding a little water so that the bottom is covered and nothing burns. Sauté for about 10 minutes, being careful not to burn anything and adding enough water if necessary to cover the bottom. When the onions are nice and soft, add the tomato quarters and sauté for about 5 minutes. Then add the cucumbers to the casserole dish and simmer covered for 20 minutes, until the cucumbers are soft. Mix 1 tablespoon of cornstarch and about 50 ml of water into a cup, then stir this into the vegetables and bring back to a boil. Remove the braised vegetables from the heat and season with vinegar and sugar. Serve with the potatoes.