Preparation: 45 min.
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Ingredients for
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+
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2 tomatoes
4 tomatoes
6 tomatoes
8 tomatoes
10 tomatoes
12 tomatoes
14 tomatoes
16 tomatoes
18 tomatoes
20 tomatoes
60 g onions, red
120 g onions, red
180 g onions, red
240 g onions, red
300 g onions, red
360 g onions, red
420 g onions, red
480 g onions, red
540 g onions, red
600 g onions, red
1 clove of garlic
2 cloves of garlic
3 cloves of garlic
4 cloves of garlic
5 cloves of garlic
6 cloves of garlic
7 cloves of garlic
8 cloves of garlic
9 cloves of garlic
10 cloves of garlic
2.5 cl cream
5 cl cream
7.5 cl cream
1 dl cream
1,25 dl cream
1.5 dl cream
1.75 dl cream
2 dl cream
2.25 dl cream
2.5 dl cream
ras el hanout
ras el hanout
ras el hanout
ras el hanout
ras el hanout
ras el hanout
ras el hanout
ras el hanout
ras el hanout
ras el hanout
2.5 tomatoes, sun-dried, in oil
5 tomatoes, sun-dried, in oil
7.5 tomatoes, sun-dried, in oil
10 tomatoes, sun-dried, in oil
12.5 tomatoes, sun-dried, in oil
15 tomatoes, sun-dried, in oil
17.5 tomatoes, sun-dried, in oil
20 tomatoes, sun-dried, in oil
22.5 tomatoes, sun-dried, in oil
25 tomatoes, sun-dried, in oil
10 g parmesan cheese, ground
20 g parmesan cheese, ground
30 g parmesan cheese, ground
40 g parmesan cheese, ground
50 g parmesan cheese, ground
60 g parmesan cheese, ground
70 g parmesan cheese, ground
80 g parmesan cheese, ground
90 g parmesan cheese, ground
100 g parmesan cheese, ground
15 g pine nuts
30 g pine nuts
45 g pine nuts
60 g pine nuts
75 g pine nuts
90 g pine nuts
105 g pine nuts
120 g pine nuts
135 g pine nuts
150 g pine nuts
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About this recipe
By first cooking the tomatoes in the oven, the flavor becomes much more intense. The tomato pesto finishes it off.
You can read the full recipe on page 26 from Echt Eten
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