Eigenschappen
Bereidingstijd: 25 min
Menugang: Bijgerecht
Bereidingswijze: Koken
Aantal personen: 2 pers.
Ingrediënten:
- 1 kleine ui
- 2 teentjes knoflook
- 5 tomaten
- 1 eetlepel olijfolie
- 1 theelepel suiker
- 2 theelepels paprikapoeder
- 1 eetlepel fijngehakte verse Italiaanse kruiden
- 1/2 dl groentebouillon of water
- 400 g bloemkool in roosjes
- zout
- peper
- 50 g geraspte belegen kaas
Bereidingswijze
Dieet: Vegetarisch dieet, Lactosevrij dieet, Glutenvrij dieet,
Pel en snipper de ui en de teentjes knoflook.
Snij de tomaten in stukken.
Verhit de olijfolie in een pan en bak de ui en knoflook met de suiker zachtjesaan tot de suiker begint te kleuren. Voeg de tomaten met het paprikapoeder en deItaliaanse kruiden toe en schenk de bouillon erbij. Laat het geheel ca. 8minuten heel zachtjes sudderen.
Kook de bloemkool in een pan met weinig water en zout in ca. 10 – 15 minutengaar.
Wrijf de tomatenmassa boven een andere pan door een zeef, alleen de pitjes envelletjes mogen in de zeef achterblijven. Kook de tomatensaus zachtjes in tothij dik genoeg is. Breng de saus op smaak met zout en peper.
Giet de bloemkool af en doe de rozetten over op een schaal. Schep de tomatensauserover en strooi de kaas erover.
Per persoon ongeveer 200 g groenten
Natuurlijk kun je ook een kant en klare Italiaanse tomatensaus uit een pot gebruiken, die hoef je alleen maar zachtjes te verwarmen.
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