With gin, mozzarella and roasted pine nuts

Ingredients

• 500g fresh, ripened tomatoes
• 1 can of tinned tomatoes
• 100 - 120g mozzarella
• 50g mascarpone
• 2 onions (sliced)
• 1 baby leek
• 2 cloves of fresh garlic
• 1/2 stalk of celery
• 1l beef stock
• 1 tablespoon of flour
• 30-40g pine nuts
• A knob of butter
• Olive oil
• Seasoning

Preparation

1. Brush the vegetables and cut them to slices.
2. Chop the tomatoes after removing the stalks.
3. Roast the minced pine nuts without fat in a pan until they look slightly brownish.
4. Cut the mozzarella into chunks.
5. Sweat the fresh tomatoes and the onions in butter and olive oil.
6. Take care that they keep their natural colour.
7. Season with salt, pepper and optional diced garlic.
8. Add a teaspoon of flour.
9. Add the beef stock and canned tomatoes. Stir until the mixture is smooth.
10. Allow to simmer for approx.10-15 minutes.
11. Purée in a blender or use a hand blender instead.
12. Press the mixture through a sieve.
13. Cook again briefly, allowing it to reach the boil.
14. Now add the mascarpone, adding spices according to taste and complete it all with a bit of Gin.

Serving suggestion

• Garnish with a hood of mascarpone and distribute the roasted pine nuts on it
• Offer additionally roasted garlic ciabatta.