Tomato tributes with turkey

Kelli Murphy
very easy
4 1
With appetizing extras such as roasted mushrooms, carrots and celery, the heavyweight 'Cœur de Bœuf' courageously pounces on the braised turkey. The plot is overwhelmingly delicious!
135 mins
135 mins


Servings: 4
  • 1.2 kg Ox heart tomatoes
  • 2 Onions
  • 3 Garlic cloves
  • 400 g Mushrooms
  • 150 g Celery
  • 2 Carrots
  • 1 Turkey thigh (approx. 1,1 kg; boneless)
  • 3-4 Tbsp Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS Tomato paste
  • 125 ml dry red wine
  • 5 Stem/s Thyme
  • 5 Stem/s Oregano
  • 2 Branch/s Rosemary
  • 100 g black olives (e.g. Kalamata)


  1. 1

    Wash the tomatoes and cut into large pieces. Peel onions and garlic, chop coarsely. Clean the mushrooms, wash if necessary and cut into slices. Clean, wash and slice the celery. Peel, wash and coarsely grate carrots.

  2. 2

    Wash the meat, dab dry, dice roughly. Heat oil in a roasting pan. Brown the meat thoroughly all around. Season with salt and pepper and remove. Fry the mushrooms in the frying fat for about 3 minutes. Add onions, garlic, carrots and celery and fry briefly. Stir in tomato paste. Add meat and 2⁄3 tomatoes, wine and 1⁄4 l water. Season with salt, pepper, paprika and sugar. Bring to the boil, cover and stew over medium heat for about 1 1⁄2 hours, stirring from time to time. Add the rest of the tomatoes for the last 30 minutes.

  3. 3

    Wash herbs, shake dry and pluck and chop leaves or needles. Stir in olives and herbs. Season the ragout to taste again. It goes well with pasta or polenta.

  4. 4

    Ox-heart tomato: The flesh of this fruit, sometimes weighing more than a pound, is also known as 'Cœur de Bœuf'. In Italy it is often booked for the love scene "Tomato kisses Mozzarella". The reason for this is its comparatively thin skin, which is easy to cut. Ingenious attack of taste, isn't it?

Nutrition Facts

420 kcal
11 g
17 g
53 g