Vegetable stew with tomato paste
4 servings
40 minutes
Vegetable stew with tomato paste is a cozy and nutritious dish found in various variations in European cuisines. Its roots can be traced back to rustic recipes that used seasonal vegetables to create simple yet rich flavors. The taste of the stew is a harmonious blend of the sweetness of carrots, the tenderness of zucchini and potatoes, the spiciness of garlic, and the richness of tomato paste. Through slow simmering, the ingredients absorb each other's aromas, creating a deep, warming flavor. Vegetable stew is perfect as a standalone dish or as a side to meat; it can be served with bread or fresh herbs to enhance its natural freshness. It is a true symbol of home comfort and simplicity that warms the heart and delights the palate.
1
Fry sliced onion, diced zucchini (or eggplant), and grated carrot in sunflower oil.
- Onion: 2 heads
- Zucchini: 0.5 kg
- Carrot: 1 piece
- Sunflower oil: 20 ml
2
Add tomato paste, slightly diluted with water to prevent burning, and garlic grated on a fine grater.
- Tomato paste: 50 g
- Garlic: 1 clove
3
Meanwhile, place the potatoes cut into large pieces in a pot, add a little water, salt, spices, and simmer on low heat.
- Potato: 0.5 kg
4
When the potatoes are almost ready, add the sauté to the pot and mix, cook until done, optionally add chopped greens.
