- garlic a few cloves optional
- onion 2 pcs.
- fatty cream or sour cream 1 cup
- tomato 0.5 kg
- basil grass, fresh or dried
- olive or vegetable oil,
- butter 1 tbsp
- a little dried melissa
- sugar 1 tbsp
Cut into plates garlic. Roast on vegetable oil until golden color emerges. Then remove the garlic from the pan with the butter, and put the finely chopped onions in there. Roast until ready.
Rinse the tomatoes and give them boiling water. Remove the skin and grind. Lay them out to the finished onions. Add salt, pepper and basil. Put down a spoonful of butter. Put on a slow fire.
When more water has evaporated, pour into the pan with the stewed cream tomato. Bring to the boil. Throw in a pinch of melissa.