Cocktail Tomato Onion Ragout in Red Wine Sauce with Bulgur
Ingredients
- For the bulgur
- 1 tablespoon olive oil
- 1 shallot
- 200 grams Bulgur
- 350 milliliters Vegetable broth
- For the vegetables
- 300 grams Cherry tomatoes
- 200 grams Red onions
- olive oil (for sautéing)
- 80 milliliters Red wine (such as Pinot Noir)
- 100 milliliters Vegetable broth
- 3 sprigs Basil
- 1 teaspoon Caper
- salt
- sugar
- 1 teaspoon cornstarch (as desired)
Preparation steps
For the bulgur, bring the vegetable broth to a boil. In another pot, heat the olive oil, cut the shallot into thin cubes and cook in oil. Add the bulgur, cook briefly, pour in the broth and let soak for 10-15 minutes, until the liquid is absorbed.
Meanwhile, cut the cherry tomatoes into quarters and remove the stems. Peel the onions and cut into eighths. Heat a little olive oil and sauté the onions until translucent. Add the tomatoes and continue cooking for 1-2 minutes. Pour in red wine and vegetable broth as needed and simmer until the vegetables are tender but still have some bite.
The last two minutes, finely chop half the basil and add with the capers (without liquid). As desired to thicken the vegetables slightly, mix the cornstarch with a little cold water (or wine), stir in and bring to a boil once. Season with salt and sugar to round off the vegetables.
To serve, arrange the bulgur with the vegetables and garnish with the remaining basil branches.
