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Wholesome Food & Culinary Stories by Bank Inngern

Tomato Hash

Tomato Hash

A standard hash usually consists of potatoes, meats, and general spices combined to create an all-in-one mix of culinary pleasure in a pan that can happily be eaten alone without any assistance from other dishes. The same holds true for a tomato version, where the focus is more on the ripeness and juiciness of the vegetables, bringing a clear touch of summer vines to your plate. You may shudder at the thought of a super sour dish, but this can all be avoided by means of a long slow simmer that will naturally sweeten the entire dish. Using shallots is also vital as this will cut through the sourness that is customary for many tomato dishes. It is pretty much a "throw in the pan and leave to cook for a good half an hour" recipe - easy to pull together and to reheat (from the same pan). Ideally you would want to simmer only fresh tomatoes, but here I’ve also combined them with packaged organic chopped tomatoes to bring in a speedy express route to your tomato treasure. I usually add 4 eggs in all corners of the pan, but of course you can add less or even leave them out completely.

Olive Oil - 5 tbsp

Shallots - 2 peeled and thinly sliced

Garlic - 5 gloves peeled and minced

Red onions - 1 peeled, halved and thinly sliced

Tinned chopped organic tomatoes - 1.2kg

Fresh cherry tomatoes - 200g chopped

Eggs 4

Heat a large pan with oil on medium heat. Once hot, add shallots, garlic and red onions. Cook for a couple of minutes until fragrant and slightly brown. Add in all the tomatoes and leave to simmer for 30 minutes, cracking in the eggs after 20 minutes. The dish is ready once the tomato has reduced and the eggs become fully cooked. The smell should also be beautiful!

Rice Salad

Rice Salad

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