Tomato pot with leek

Name: Tomato pot with leek
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1 kg ripe tomatoes (e.g. 800 g beef tomatoes and; 7-10 Tbsp 200 g yellow cherry tomatoes); 500 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1 1/2 TSP. dried herbs of Provence; 2 TEASPOONS Vegetable broth (instant); 2 medium-sized leeks (leek); 7-10 Tbsp Herbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1 kg ripe tomatoes (e.g. 800 g beef tomatoes and
7-10 Tbsp 200 g yellow cherry tomatoes)
500 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1 1/2 TSP. dried herbs of Provence
2 TEASPOONS Vegetable broth (instant)
2 medium-sized leeks (leek)
7-10 Tbsp Herbs

Directions

1
Peel, wash and slice the potatoes. Wash and slice the beef tomatoes. Wash, dry and dice the meat
2
Heat the oil in a pot. Brown the meat thoroughly all around. Season with salt, pepper and herbs from Provence. Add the potatoes and sauté. Sauté the beef tomatoes briefly. Deglaze with 1/8-1/4 l water and bring to the boil. Stir in stock and braise covered for about 30 minutes
3
Clean, wash and chop the leek. Wash and halve the cherry tomatoes. Add leek after 10-15 minutes cooking time and cook. Add the cherry tomatoes after another 5-10 minutes, cook until done
4
Season tomato pot with salt, pepper and herbs of Provence. Garnish if necessary. Goes well with hearty farmhouse bread
5
The acid in tomatoes prevents or slows down car-
6
toffee (also for beans) the soft cooking. Therefore, cut the potatoes into not too thick slices and steam briefly before adding the tomatoes