Cherry tomato and olive ragout

Ingredients for 1 servings:

• 250 g cherry tomatoes
• 1 m.-large shallot(s)
• 1 large garlic clove(s)
• 5 g ginger
• ½ pepper
• 20 g olives, black, without stones
• 20 g capers
• 100 ml cream
• 30 g herb cream cheese, Balance
• 1 pinch of turmeric
• 1 pinch of cinnamon
• salt and pepper
• n. B. Fresh herbs, e.g. oregano and basil, for garnishing
• possibly vegetable broth
• 10 ml olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian main course or side dish to grilled steaks

Halve the tomatoes and set aside. Finely dice the shallot, garlic, ginger, and chili peppers. Slice the olives and sauté together in 10 ml of olive oil over medium-low heat for about 5 minutes. Add the capers and sauté gently for another 5 minutes. Add the cream and cream cheese, mix well, and bring to a boil briefly. Add the tomatoes and simmer over low heat for another 5 minutes. Season the ragout with turmeric, cinnamon, salt, and pepper. Just before serving, add the chopped herbs to the ragout. If the sauce has reduced too much, add a little more cream or vegetable stock. This ragout is a main course for one person. It goes well with polenta, but also pasta. It serves as a side dish for two people. The dish contains 520 kcal per serving. If you want to save calories, you can use Cremefine instead of cream for cooking; then the dish will have only 318 calories.