Tomato pot with leek

Ingredients for 4 servings:

• 800 g beefsteak tomatoes, ripe
• 200 g cherry tomatoes
• 500 g pork schnitzel
• 2 tbsp oil
• Salt and pepper, white
• ½ tsp dried herbs of Provence
• 2 tsp vegetable broth, instant
• 2 stalk(s) leeks, medium
• 500 g potatoes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious summer stew

Peel, wash, and slice the potatoes. Wash and slice the beefsteak tomatoes. Wash the meat, pat dry, and dice it. Heat the oil in a pot. Brown the meat vigorously. Season with salt, pepper, and Provençal herbs. Add the potatoes and sauté. Briefly sauté the beefsteak tomatoes. Deglaze with 1/8 – 1/4 L water and bring to a boil. Stir in the stock, cover, and simmer for about 30 minutes. Trim, wash, and chop the leeks. Wash and halve the cherry tomatoes. Add the leeks after 10-15 minutes of cooking and cook. Add the cherry tomatoes after another 5 minutes and cook until cooked through. Season the tomato pot again with salt, pepper, and Provençal herbs.