Organic Maultaschen in tomato sauce

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 garlic clove(s), peeled
• 2 beefsteak tomatoes
• 3 tbsp rapeseed oil
• 1 can tomato(s), pureed (425 ml)
• Herbs of Provence
• 1 tsp vegetable broth, instant
• 4 packs of Maultasche(s) with meat filling (organic, 250 g each)
• pepper, black
• 50 g Parmesan

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the spring onions and slice into rings. Finely dice the garlic clove. Briefly immerse the beefsteak tomatoes in boiling water, peel off the skins, and dice the flesh. Heat 2 tablespoons of rapeseed oil in a non-stick pan, briefly sauté the spring onions and garlic. Remove from the heat. Add the diced tomatoes and passata, and season the sauce generously with Provençal herbs and instant vegetable stock. Grease two gratin dishes with a little rapeseed oil. Place the Maultaschen in the dishes. Spread the tomato sauce over them and season with freshly ground black pepper. Cover the dishes with aluminum foil and bake at 200°C (fan oven: 180°C, gas mark 4) for about 20 minutes. Serve sprinkled with freshly grated Parmesan cheese. Tip: Instead of beefsteak tomatoes, you can also use diced, peeled tomatoes from a can. This is faster.