Pork Medallions with Herb Crust and Tomato Sauce

For the tomato sauce: blanch tomatos in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into small pieces. Peel garlic and squeeze through the garlic press. Heat oil in a pan and saute tomatoes and garlic for a few minutes, add tomato paste and season with salt, pepper and 1- 2 pinches of sugar. Simmer for about 20 minutes on low heat, add more water if needed.

For the medallions: flatten medalions and season with salt and pepper.

Combine breadcrumbs with cheese, capers and parsley. Heat ghee in a pan and cook medallions on high heat for about 1 minute per side. Arrange in a baking pan. Spread with breadcrumb mixture and bake under a hot broiler until golden brown and cheese melts, watching carefully.