John Myers
Ingredients for 4 servings:
- 2 cans of tomatoes, pureed
- 1 stalk(s) leek
- 50g mozzarella
- 50 ml vegetable stock
- 2 onions
- 1 tbsp crème fraîche
- 100 g fresh vegetables (e.g. eggplant, peppers, etc.)
- 2 large tomatoes, fresh
- possibly ham or bacon or salami
- Spice(s) of your choice (e.g. salt, pepper, stock cubes, Provençal herbs)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
delicious, quick, easy, vegetarian as desired
Bring the passata to a boil with the hot vegetable stock (fresh or instant, mixed with hot water). Let it cool slightly and puree, depending on your taste. Finely dice the onions, fresh vegetables, and fresh tomatoes, and cut the leeks into 0.5–1 cm thick slices. Sauté the onions in a little butter, then brown the ham, bacon, or salami if desired. Add the leeks, fresh vegetables, and tomatoes and sauté. Season to taste. Add the thinly sliced mozzarella to the vegetables (over medium heat) so that it melts quickly. Caution: Don’t let it burn; reduce the heat slightly if necessary! Now deglaze the vegetables (still over medium heat) with the vegetable stock and tomato mixture, which will have cooled slightly by now. Reduce the heat. Slowly dissolve the crème fraîche in the sauce, season to taste, and serve with rice or pasta. It’s a pretty quick and easy recipe and the kids love it, despite the vegetables.
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