- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Cooling time: 2 heures
Ingredients for 2
- 5 tbsp olive oil
- 1 chopped shallot
- 1 chopped garlic bud
- 4 tomatoes (about 1 pound/500 g), peeled, deseeded and chopped
- 1 1/2 cup (375 g) rhubarb, cut into chunks
- 1 tbsp maple syrup
- 1/2 cup (125 ml) water
- 10 leaves of fresh basil
- salt and pepper
- tomato and cucumber dices and chopped basil for garnish
- a few drops of tabasco (optional, omit for pitta)
Preparation
Heat 2 tbsp (30ml) olive oil in a pan over medium heat. Add the shallot and garlic, and cook for 2 minutes. Add the tomatoes, rhubarb, sugar, water and basil.
Cover and simmer for 15 minutes. Puree with 3 tbsp (45 ml) olive oil. Add salt and pepper and chill for 2 hours. Garnish with chopped basil, tomato and cucumber dices. Add a few drops of tabasco if you wish (omit for pitta). Enjoy!
