Filter
Reset
Sort ByRelevance
Ryan Stroud
Tomato stock
A tasty recipe. The vegetarian appetizer contains the following ingredients: olive oil, shallots (chopped), garlic, romatomaten ((750 g), in pieces), bay leaves (bag 4 g) and cherry tomatoes (250 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a soup pot and fry the shallot over low heat for 5 minutes. Add the garlic and fruit for 1 min. Add the cream tomatoes and bay leaves and cook for 10 minutes on low heat. Add 750 ml of water and bring to the boil. Put the lid on the pan and reduce to a low heat for 10 minutes. Puree the stock with the stick mixer as smoothly as possible and pour through a sieve. Season with salt and pepper.
-
Cut the cherry tomatoes into quarters and remove the seed lists. Add to the stock. Heat the broth for 2 minutes until the cherry tomatoes are warm. Divide between 8 glasses or cups.
Blogs that might be interesting
-
90 minAppetizerpeanut oil, liquid baking product, wildhachee, skimmed bovine rag, wild-fond, meat fond, shiitake, tomato paste, onion, winter carrot, celeriac, Red wine, whipped cream, curry powder, fresh thyme,irish coffee from wild stock -
20 minAppetizermango, avocado, fresh pineapple, mixed leaf lettuce, lamb's lettuce, Roast beef, coriander, lime, Red pepper, peanut oil, olive oil,fruity roast beef salad with lime dressing -
20 minAppetizertraditional olive oil, onion, garlic, romatomat, tap water, vegetable stock, cooking cream light,Creamy tomato soup -
65 minSmall dishblack olive, flour, baking powder, old cheese, egg, buttermilk, yogurt, flat leaf parsley, sunflower oil, tomato, artichoke hearts, olive oil, shallot, garlic, laurel leaf, flat leaf parsley, lemon, white balsamic vinegar, sesame seed, dried oregano, chives,olive cake with artichoke tomato filling and a herbal puff
Nutrition
65Calories
Sodium0% DV1.035mg
Fat9% DV6g
Protein2% DV1g
Carbs1% DV3g
Fiber24% DV6g
Loved it