Crab Claws with Tomato Sauce

Ingredients

• 5 tomatoes
• 1 Shallot
• 2 Garlic cloves
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 50 ml red wine
• 50 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• sugar
• 1 kg crab claws (removed and cooked)
• 4 lemon slices (for garnish)
• 2 parsley sprigs (for garnish)

Instructions

1. 1.

   Wash the tomatoes, remove the stem end, and score the underside crosswise. Place in a hot water bath, briefly blanch, remove, shock with cold water, and peel. Quarter the tomatoes, deseed, and finely chop the flesh. Peel and finely chop the shallot and garlic. In a pot heat the oil and sauté the shallot and garlic 1-2 minutes until translucent.

2. 2.

   Add the tomato pieces and tomato paste, briefly deglaze, then pour in red wine and vegetable broth. Season with salt, pepper, and sugar, and simmer for 7-10 minutes over medium heat. Let the sauce cool, spoon into small bowls, and arrange on a plate with crab claws, lemon slices, and parsley.