Ingredients for approx. 4 servings
10 large potatoes
Sauce:
- 240g pure tomato paste (without additives)
- 2 Tea spoons dried oregano
- 1 teaspoon dried thyme
- 2 Tea spoons raw honey
- 1/2 cup water
Topping:
- 80 g zucchini pieces
- 100g chopped red pepper
- 100 g halved cherry tomatoes
- 100 g chopped red Onion
- Fresh basil for serving
Preheat the oven to 200°C. Halve the potatoes (they remain whole in the original recipe), pierce them with a fork and place them on the baking tray lined with baking paper. Bake in the oven for 45 minutes until tender. Let cool down.
To make the tomato sauce, in a small bowl, whisk together the tomato paste, oregano, thyme, raw honey, and 1/2 cup water.
When the potatoes have cooled, carefully hollow them out with a tablespoon, creating a hollow. Now first spread a generous amount of tomato sauce into the cavity, then top it with the vegetables.
Bake again in the oven for 15 – 20 minutes until the topping is soft. Garnish with fresh basil and enjoy immediately.
Bon appetit!
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands