Hearty tomato pot

Name: Hearty tomato pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Potatoes; 750 g Meat Tomatoes; 500 g Pork neck; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs of Provence; 1/4 l Vegetable broth; 2 Leek sticks (leek; approx. 175 g each); 150 g yellow cherry tomatoes; 7-10 Tbsp Herbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g Potatoes
750 g Meat Tomatoes
500 g Pork neck
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs of Provence
1/4 l Vegetable broth
2 Leek sticks (leek; approx. 175 g each)
150 g yellow cherry tomatoes
7-10 Tbsp Herbs

Directions

1
Peel, wash and cut the potatoes into thick slices. Clean, wash and blanch the beef tomatoes with hot water. Peel skin. Cut tomatoes into slices. Wash meat, dab dry and cut into pieces. Heat the oil in a pot and fry the meat in it over a high heat for 6-8 minutes. Season with salt, pepper and herbs from Provence. Add the potatoes and fry for about 4 minutes. Add the beef tomatoes and braise briefly. Deglaze with broth and braise over medium heat for about 30 minutes. In the meantime, clean and wash the leek and cherry tomatoes. Cut the leek into pieces, halve the tomatoes. Add leek halfway through cooking and cook. Add the cherry tomatoes 5 minutes before the end of the cooking time and fold in carefully. Season tomato pot again with salt, pepper and herbs of Provence and serve garnished with herbs as you like
2
Scarf: Meyer Mayor
3
Pot: Kitchen professional