Stuffed tomatoes with olive puree

Name: Stuffed tomatoes with olive puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, black pepper; 4-6 (approx. 1.6 kg) Meat Tomatoes; 1 medium onion; 4-5 Garlic cloves; 4 TABLESPOONS Oil (e.g. olive oil); 2 TABLESPOONS Tomato paste; 150 ml Vegetable broth (instant); 100 g pitted green olives; 1/8 l Milk; 50 g Gruyère or Comté; 1 TABLESPOON + some butter; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, black pepper
4-6 (approx. 1.6 kg) Meat Tomatoes
1 medium onion
4-5 Garlic cloves
4 TABLESPOONS Oil (e.g. olive oil)
2 TABLESPOONS Tomato paste
150 ml Vegetable broth (instant)
100 g pitted green olives
1/8 l Milk
50 g Gruyère or Comté
1 TABLESPOON + some butter
2 TABLESPOONS Pine nuts
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes. Cook in salted water for about 20 minutes
2
Washing tomatoes, cleaning. Cut off one lid each. Remove the flesh and dice. Peel and chop the onion. Garlic peel, crush
3
Heat 1 tablespoon of oil. Sauté onion and half the garlic in it. Steam tomato cubes briefly. Stir in tomato paste and stock. Bring to the boil and simmer for about 10 minutes, season
4
Purée the olives, the rest of the garlic and 3 tablespoons of oil. Drain the potatoes and collect the cooking water. Mash potatoes and olive puree with milk and 5 tbsp. potato water, season to taste
5
Heat the oil in a large frying pan. Fry the onion sausage in it until crumbly. Season with pepper, paprika and a little salt. Stir in tomato paste, sweat briefly and deglaze with 1⁄4 l water and cream. Stir in remaining frozen herbs, bring to the boil. Stir in chopped herbs and gnocchi, warm up briefly. Season to taste and serve.