Tomato Oats

Name: Tomato Oats
Total time: 30 min
Yield: 2 servings
Ingredients: 180 g Rolled oats; 550 ml Chicken stock; 250 g Canned diced tomatoes; 1 pcs Tomatoes; 30 g Sun-dried tomatoes; 0.5 pcs Red onion; 1 clove Garlic; 10 g Butter; 60 g Parmesan; 0.25 tsp Smoked paprika; Ground black pepper; Sugar

◷30 minutes

Unexpectedly good savoury oats: thick, creamy and close to risotto. With a poached egg, chicken or sun-dried tomatoes it becomes a full meal.

Ingredients

Rolled oats180 g

Chicken stock550 ml

Canned diced tomatoes250 g

Tomatoes1 pcs

Sun-dried tomatoes(optional, + 1 tbsp. of the oil from the jar)30 g

Red onion0.5 pcs

Garlic1 clove

Butter10 g

Parmesan60 g

Smoked paprika0.25 tsp

Ground black pepper(to taste)

Sugar(a pinch)

Instructions

Base

Finely chop the onion and fry it in butter (or a mix with the oil from the tomatoes) until soft.

Add the garlic and cook for about 1 minute.

Tomatoes

Add the peeled fresh tomatoes and cook for 5–7 minutes.

Add the canned and sun-dried tomatoes and stir.

Oats

Add the oats and stir.

Pour in the hot chicken stock. If you have no stock, water works, or at least mix it half and half with stock. Cook for 15–20 minutes over low heat, stirring, until creamy.

Finishing

Add the parmesan, paprika, pepper and a pinch of sugar. Stir until creamy. Add a little more stock if needed.

🍽Serving ideas

Poached egg

Chicken

Fresh herbs

A little parmesan on top

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