Tomato Vegetable Pot

Ingredients

• 600 g tomatoes
• 3 onions
• 4 tbsp olive oil
• 1 tbsp butter
• salt, pepper
• 1 pinch sugar
• 1-2 tsp light balsamic vinegar
• 2 Zucchini
• 2 pre-cooked firm potatoes
• 4 artichoke hearts
• thyme
• 200 ml vegetable broth

Instructions

1. 1.

   Score the tomatoes crosswise, blanch in boiling water for 1 minute, cool and peel. Quarter the tomatoes, remove seeds, and finely dice the flesh. Peel and finely dice onions. Heat 2 tbsp olive oil and butter. Sauté onions until golden yellow. Add tomatoes and simmer for 3-5 minutes. Season with salt, pepper, a pinch of sugar, and balsamic vinegar; set aside.

2. 2.

   Rinse and clean zucchini. Peel and wash potatoes. Dice zucchini, potatoes, and artichoke hearts into very small cubes. Heat remaining olive oil. Briefly sauté potatoes and artichokes. Strip thyme leaves from stems and add. Pour in broth, cover, and cook for about 15 minutes; add zucchini and cook another 5 minutes.

3. 3.

   Add tomatoes and heat everything together. Taste again. Serve with baguette.