Vegetable cake with fine tomato sauce

Ingredients

Directions

1. 1

   Wash, clean and halve the beans. Cut cauliflower into very small florets. Peel carrots and cut them into sticks. Cook the beans in boiling salted water for about 8 minutes. Add carrots and cauliflower after about 3 minutes. Add peas about 2 minutes before the end of cooking time. Drain vegetables, rinse under cold water and

2. 2

   Mix eggs and cream. Crumble cheese and stir in. Season to taste with salt and pepper. Wash parsley, shake dry and chop the leaves of 4 stems into small pieces

3. 3

   Mix the vegetables and parsley and pour into a well greased box form (30 cm long; 2 litres capacity). Pour egg cream over it and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes

4. 4

   Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Quarter tomatoes and cut them into small pieces. Peel onion and garlic and chop finely. Wash the thyme, shake dry and chop the leaves finely

5. 5

   Heat the oil in a pot. Sauté the garlic and onions in it. Add tomatoes and thyme and season with salt, pepper and a little sugar. Cover and simmer for about 20 minutes

6. 6

   Take the cake out of the oven and let it cool down a little. Puree the sauce and season to taste again. Serve the cake in slices warm or cold with cold or warm tomato sauce