Hungarian Pussta Vegetable Pan

preparation

1. You can peel off the skin of sun-ripened garden tomatoes without any problem – if you use the purchased tomatoes, you put the tomatoes individually in the ladle in boiling water and then peel off the skin – then the tomatoes are cut into large pieces
2. So that we don’t get too much liquid in the puss pan, we put the tomato pieces in a sieve and catch the tomato juice (can be used for other purposes, or at the end can be tied with a sauce binder and added to the puss day vegetables)
3. Cut the onions into coarse wedges – cut the pointed peppers into bite-sized strips – cut the garlic into very small cubes

preparation

1. in a very large pan (e.g. wok) sweat the onion and garlic in hot oil – then add the pepper pieces and roast them – then pull the wok off the fire, sprinkle in the sweet pepper and mix well – (be careful, peppers like to be hot and bitter if it is roasted too hot!) – then add the tomato paste and season with salt, pepper and a pinch of sugar
2. Now add the tomato pieces and the granulated broth (liquid vegetable broth would bring too much water into the dish!) – refine with tomato ketchup – the wok is now pushed back onto the stove and the puss pan is cooked down on a very low flame for about 30 minutes

how is the puss day vegetable used?

1. If the point in summer comes when too many tomatoes ripen at the same time, then it is time to stock up on winter stocks for the freezer … in addition to tomato sauce and Bolognese sauce, the Hungarian puss day vegetables are also ideal for being frozen in portions – in the In winter, a portion is taken out, thawed and, for example, simply mixed with boiled rice as a vegetarian dish … or it is served as a side dish (a kind of letscho vegetable) with the cutlet or turkey fillet … but it can also be used to improve stews like eg use Hungarian goulash soup and the like