Tomato and Vegetable Stew
Cut the tomatoes crosswise, blanch for 1 minute in boiling water, rinse with cold water and peel. Cut the tomatoes into quarters, remove the seeds and finely dice the pulp. Peel and finely chop the onion. Heat 2 tablespoons of olive oil and the butter and saute the onions until golden. Add the tomatoes and simmer for 3-5 minutes. Season with salt, pepper, 1 pinch of sugar and balsamic vinegar and set aside.
Rinse the zucchini and cut into cubes. Peel and rinse the potatoes and cut into cubes. Cut the artichokes into cubes. Heat the remaining olive oil and saute the potatoes and artichoke briefly. Remove the thyme leaves from the stems and add to the potatoes. Pour in the broth, cover and cook for 15 minutes. Add the zucchini and cook for 5 minutes.
Add the tomatoes and cook everything. Season to taste. Goes well with a baguette.