Sunday, July 13, 2008
tomatoes. lots of tomatoes.
coarse black pepper
dried herb mix
How to make tomato goulash
Chop into cubes 2 - 3 tomatoes and blend the rest of the tomatoes into a puree.
Chop up the leek, celery, cabbage, parsley, curry leaves.
Slice the onions into thin strips, dice the garlic.
Heat a large pot and stir-fry the onions and garlic, add a little salt so it sweats a bit. Put in the leek, celery, cabbage and the tomato cubes. When these start to caramelize, pour in the tomato blend, put in about 10 tbsp of tomato puree(this amount varies according to how much you're cooking), pour in about 800ml of water(i usually boil the water first so things can proceed faster). Add another 1tsp of salt, and put the rest of the ingredients in. Stir occasionally and leave it on low heat for the next 30 minutes.
Serve with sour cream. (I made this to go with my other dish - salami on baguette. Delish. =) )