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Ingredients
Tomato Sauce with Basil, Pine Nuts and Goat Cheese
- For the sauce
- 8 Tomatoes
- 40 grams Pine nuts
- 2 shallots
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp honey
- 1 Tbsp Tomato paste
- 50 milliliters Red wine
- 150 milliliters Vegetable broth
- 2 sprigs oregano
- salt
- freshly ground peppers
- 100 grams Goat cheese
- For garnish
- Orange blossom
For the sauce: Rinse the tomatoes and cut small cross shapes on the bottoms and blanch in boiling water. Drain, rinse with cold water and peel off the skin. Cut into quarters, remove the seeds and cut the flesh into cubes. Toast the pine nuts in a dry frying pan. Remove and set aside.
Peel the shallots and garlic cloves and finely chop. Sweat the shallots and garlic in hot oil. Add the honey and tomato paste and sauté briefly. Add the broth and red wine. Add the tomatoes and simmer, stirring occasionally, over low heat for 15-20 minutes until creamy.
Remove from heat and cool slightly. Rinse the oregano, shake dry, pluck off the leaves and chop finely. Add to the tomato sauce and season with salt and pepper. Transfer to a small bowl and sprinkle with pine nuts and crumbled cheese.
For garnish: Serve garnished with oregano flowers. Best served with thin slices of toasted baguette.
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.2 g | (11 %) |