Crab Claws with Tomato Sauce
Rinse tomatoes, remove the stalk and carve tomatoes at the bottom with a cross. In a pot of hot water, blanch briefly, remove skin then rinse with cold water. Cut tomatoes into quarters, remove seeds and finely chop the flesh. Peel shallot and garlic and also finely chop. In a saucepan heat oil and sauté shallot and garlic for 1-2 minutes until translucent.
Add tomatoes and tomato paste and cook briefly and deglaze with red wine and vegetable stock. Season with salt, pepper and sugar and let simmer over medium heat for 7-10 minutes. Cool tomato sauce, spoon into bowls and serve with crab claws, a few lemon wedges and some parsley on a plate.