Recipes with Tomatoes

Tuscan crossbread with baked polenta

Stir the crossbeam and season with salt and pepper. Cut garlic, onion, carrot and leafy celery into small pieces and put it in a large ovenproof dish with chilli, rosemary and tomato. Place the crossbeam on the herbs and pour red wine over. Stir the crossbeat

Crossbread with barbecue sauce and ratatouille

Rub the pieces of meat with salt. Put them on a grate with a frying pan underneath. Pour boiling water on the sun-dried tomatoes and let them pull approx. 15 minutes. Blend them with chopped chopped onions and the rest of the ingredients for the barbecue sa

Tomato snack

You take the two tomatoes and cut them over to the middle and then scrape the contents (and store it in a bowl). Then cut the cucumber into small tern and pour it into the tomato content that you have stored before and stir quietly around putter salt and le

Quail with olives

Sprinkle some salt and pepper on the spoon slices and tie them over the quails with the spicy side inward. Season finely chopped onion and crushed garlic in butter, put the birds in and brown them lightly on all sides. Add purified mushrooms, quartz peeled tom

American salad

The rice is placed at the bottom of a dish and the three cut tomatoes are laid over. The corn is laid on top of a layer, and the whole is covered with prawns. Mayonnaise stir with the juice of a lemon, a little corn water, whipped cream, a little tabasco, H

Tortilla

Cut the cucumber and tomato into the tern and peel the chicken fillet into a little margarine and cut it into a suitable tern. Place the tortilla chips on the plates. The meat and cheese are also distributed. Plates are placed in an approximately 200 degree

Tomato and plumselish

Cut the tomatoes in quarters, cut the flour into smaller pieces, chop onion and garlic. Wash the lemon and cut the yellow spoon thinly, squeeze the juice. Boil all ingredients with low heat approx. 1½ hours for the relish gets a mushy consistency. Season with

Tournedos bearnaise

Begin with the sauce as it takes the longest time. Pour the bearnaise essence and the estragon vinegar into a saucepan which is placed over a water bath, after which egg yolks are whipped. Continue whipping until the sauce has become even and creamy. The