John Myers
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Tomato and Vegetable Pan
The perfect tomato and vegetable pan recipe with a picture and simple step-by-step instructions.
- 750 g Tomatoes
- 200 g Cucumber
- 3 Shallots
- 4 Garlic cloves
- 50 g Streaky bacon
- 0,5 tsp Salt
- 0,5 tsp Sugar
- Pepper from the grinder
- Thyme
- 2 tbsp Chives
- 2 tbsp Chopped parsley until smooth
- 100 g Creme fraiche Cheese
Preparation:
- Cut the tomatoes crosswise at the base of the stem and briefly brew in boiling water. Rinse off with cold water and pull the skin over your ears. Quarter and core the tomatoes.
- Peel and core the cucumber with a peeler and cut into small cubes.
- Peel the shallots and garlic and also cut into small cubes.
- Dice the bacon.
Here we go:
- Sauté the bacon in a pan until translucent. Add shallots, garlic and the diced cucumber and cook covered (duration: approx. 5 min.).
- Now add the tomatoes and the spices and cook the whole thing covered again for a good 5 minutes.
- Finally, add the fresh herbs.
- After filling the pre-warmed plate with a good dollop of crème fraîche.
- This goes well with scrambled eggs, bratwurst, boulette / meat patties / meatball or just a note of fresh, strong bread. You can also use onions instead of the shallots, but then a little more, because they are not as intense in taste.
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