Spicy Tomato Buckwheat Cream

Ingredients

• 30 g dried tomatoes (in oil)
• 1 small onion
• 1 Garlic clove
• 150 ml tomato juice
• 80 g buckwheat groats
• 1 tbsp black olives (pitted)
• 0.5 bunch Basil
• 1 tbsp Tomato Paste
• Salt
• Pepper

Instructions

1. 1.

   Drain the tomatoes in a fine sieve over a small bowl and finely chop them.

2. 2.

   Peel and dice the onion and garlic.

3. 3.

   Heat 1 tbsp of the reserved tomato oil in a pot, sauté the onions and garlic until translucent.

4. 4.

   Add the tomato juice and whisk in the buckwheat groats. Simmer on low heat for 5 minutes, then remove from heat and let stand for another 5 minutes to absorb liquid.

5. 5.

   Meanwhile finely chop the olives.

6. 6.

   Wash the basil, shake dry, pluck leaves and set aside a few; cut the rest into fine strips.

7. 7.

   Stir the olives, basil, tomato paste and dried tomatoes into the tomato‑buckwheat mixture.

8. 8.

   Season with salt and pepper, blend with an immersion blender until smooth, let cool. Garnish with remaining basil and serve.