Matjes in tomato-basil sauce

Name: Matjes in tomato-basil sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Tomatoes; 1 Garlic clove; 2 Onions; 1 small chili pepper; 2 TABLESPOONS Olive oil; 1 package (200 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp a few squirts of lemon juice; 1 potty Basil; 4 double matje fillets (approx. 150 g each); 7-10 Tbsp Lemon wedges

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Tomatoes
1 Garlic clove
2 Onions
1 small chili pepper
2 TABLESPOONS Olive oil
1 package (200 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp a few squirts of lemon juice
1 potty Basil
4 double matje fillets (approx. 150 g each)
7-10 Tbsp Lemon wedges

Directions

1
Wash, clean and dice the tomatoes. Peel and finely dice garlic and onions. Cut the chilli lengthwise, remove seeds, wash and cut into rings. Heat oil. Sauté onions and garlic in it.
2
Steam the tomatoes and chillies briefly. Deglaze with chunky tomatoes and simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice. Wash the basil and, except for something to garnish, chop finely and stir into the tomatoes.
3
Rinse the maties under running water, dab dry and arrange on the tomato sauce. Garnish with lemon wedges and basil. Italian baguette tastes good with it.