Rabbit in thyme and tomato sauce

Ingredients for 4 servings:

• 1 rabbit, whole or ready-to-cook cut up
• 1 onion(s)
• 4 garlic cloves
• 2 cans tomatoes, chopped
• 1 bottle of pureed tomatoes (passata) or 1 package of tomato puree
• 150 ml red wine, optionally more
• 10 sprigs of thyme
• 2 sprigs rosemary
• Salt to taste
• Pepper to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

First, wash the rabbit pieces and pat them dry. Preheat a roasting pan on the stovetop. Drizzle the pieces with olive oil, massage the oil in, and then sprinkle with salt and pepper. Add a little oil to the roasting pan and sear the rabbit pieces. Meanwhile, finely chop the onion and halve the garlic. Once the rabbit is seared, remove the individual pieces from the roasting pan and set aside. Sauté the onion in the roasting pan until translucent. Once the onion is translucent, add the garlic and fry for another 2 minutes. Then pour the canned tomatoes and passata over the pan, and add the whole rosemary. Pick the thyme and add it too. Add the red wine, and bring everything to a boil. Return the rabbit pieces to the roasting pan and cover with the tomato sauce. Turn the rabbit every 30 minutes and let it braise for about 2 hours. The meat should be tender and easily pull away from the bone. Serve everything on a large platter. Tip: In summer, you can also use fresh tomatoes. Simply score the skin of 8 large tomatoes crosswise, briefly blanch them, peel, remove the seeds, and then dice the tomatoes.