Buckwheat with Tomato Recipe
We really liked this combination of products, and the usual buckwheat porridge turned, practically, into an exquisite side dish. It turns out very tasty and juicy. I recommend you to try buckwheat for a new taste.
Servings Prep Time
4 5minutes
Cook Time
30minutes
Servings Prep Time
4 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Tomato in this recipe can be added, or you can just limit yourself to tomato paste, I decided to add. Make a cross-shaped incision, pour boiling water over it for a couple of minutes and remove the skin, cut into cubes, large / smaller – it’s a matter of taste, I wanted the tomatoes to be felt, and not turned into sauce.
  2. Grate the carrots, chop the onion finely. In a frying pan, heat the vegetable oil and put the onion. Fry until soft. Then add the carrots, stir and fry a little more.
  3. Then add the tomato and simmer a little, if the tomato is not added, then this step is skipped.
  4. Mix 2 cups of boiling water and a tomato. Put the buckwheat in a frying pan and pour the tomato sauce. You can take tomatoes in their own juice or any other tomato. Season with salt and pepper. Stir again, close the lid and simmer on low heat for about 20 minutes, until the liquid completely disappears.
  5. Buckwheat porridge with tomato sauce is ready!
  6. Enjoy your meal!
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