Tomato fennel stew

Name: tomato fennel stew
Cook time: 25 min
Total time: 175 min
Yield: 4
Ingredients: 1 tray Tasty vine tomatoes halved; 1 el sugar; 1 kg floury potatoes peeled and in pieces; 1 cup creme fraiche 125 ml; 1 toe garlic pressed; 1 fennel bulb in thin slices; 3 el Taggia olives jar 180 g; 1 bag arugula lettuce, 75 g

A tasty recipe. The vegetarian main course contains the following ingredients: Tasty Tom tomatoes (halved), sugar, crumbly potatoes (peeled and chopped), crème fraîche (125 ml), garlic (pressed), fennel bulb (in thin slices), Taggia olives (jar 180 g), arugula (lettuce and 75 g).

Ingredients

Kitchen Stuff

baking paper, puree tamper

Directions

Preheat the oven to 50 ° C. Place the tomatoes on a baking tray covered with parchment paper. Sprinkle with the sugar, pepper and salt and put in the middle of the oven for about 2 1/2 hours until the tomatoes have dried for half.
Boil the potatoes in water with salt in 20 min. Until done. Drain and collect the cooking liquid. Add the crème fraîche and the garlic to the potatoes. Stamp with the puree pestle into a coarse puree. Add some cooking liquid. Season with pepper.
Stir in the tomatoes, fennel, olives and arugula through the mash. Tasty with grilled salmon.