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Preparation time: 20-40 min

Difficulty: easy

Serves 2


  • 70 g sun-dried tomatoes

  • 1 leek

  • few bay leaves

  • few sprigs of thyme

  • 250 ml tomato puree

  • 2 cups cherry tomatoes

  • tomato water*

  • bunch of fresh basil

  • salt and pepper

Soak sun-dried tomatoes in hot water until they are soft, drain them (*save the water), and thinly slice them. Water fry chopped leek, add herbs and sun-dried tomatoes, and fry until you get a nice fragrance. Then add tomato puree and tomato water until you get the desired consistency. Season with salt but don't use too much, as the water in which you soaked sun-dried tomatoes is already salty. In the end, add quarters of cherry tomatoes and chopped basil. Season to taste if needed and serve with baked polenta with olives and pan-fried king oyster mushrooms.

If you have some time left, you can bake a few tomatoes and add them to the sauce just before serving as a final touch.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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