Tomato Chopping Pan with Potato and Onion Carrot Mash

I have too many tomatoes in the garden that's why I came up with this recipe, if you don't have that many tomatoes, you can use half of the tomato concentrate. All ingredients from my garden are from the Th.Mett. I still need a Mettbaum .... Where can I find .............: o)

First of all, read out the herbs, wash and roughly chop, Now peel the onion and garlic and roughly chop the carrots, clean them and cut into slices or sticks. Wash the tomatoes, quarter them and cut out the stalks, Set half of the tomatoes aside in the pan heat the mince with a coffee spoon, prick it into large pieces and fry it in the pan, add all the other ingredients and roast,

When everything is slightly brown, add the herbs and pour the water on and let it boil down very gently on a low flame, takes about 20 minutes, if there is only a little liquid left, add the remaining tomatoes and stir them in gently and again braised briefly.

During this time, peel the potatoes, the onions and the carrots and roughly divide them. Put the caraway seeds in a tea egg, add the bay leaves and cook everything in salted water until soft, then drain and remove the tea egg and the bay leaves, stir in the butter and the mustard and stir in the hot milk add and mash everything finely with the potato masher, finally season with nutmeg,

After the liquid has evaporated

Now serve everything with the hearty potato and onion mashed carrots. Since the meat was well seasoned and I used plenty of herbs, I didn't need any additional spices,

There was also cucumber salad and, for dessert, colorful berries (raspberries, blackberries and currants) just cleaned, washed and sugar-coated,