Braised tomatoes in a pan

Ingredients for 4 servings:

• 20 g pine nuts, toasted
• 2 basil pots
• 2 cloves garlic
• 20 g Parmesan, grated, fresh
• 100 ml olive oil
• some salt and pepper, from the mill
• 5 beefsteak tomatoes
• 1 vegetable onion(s)
• 150 g sheep’s cheese
• 80 g olives, black, pitted

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Roughly chop the basil, leaving a few leaves for garnish. Finely chop in a food processor with the garlic, pine nuts, and Parmesan. Add 70 ml of oil and salt and pepper, and stir through. Trim, wash, and quarter the tomatoes. Peel the onion and cut into wedges. Heat the remaining olive oil in a large pan and fry the onion wedges. Season with salt and pepper. Add the tomatoes, cover, and simmer for 6-8 minutes. Carefully turn halfway through and season again to taste. Sprinkle the feta cheese and olives over the tomatoes and simmer for another 3-4 minutes. Arrange the stewed tomatoes on plates and pile the pesto on top. Serve the rest of the pesto on its side. Any grilled food or baguette goes well with this.