1 Preheat oven to 100 °C. Cut the yellow pepper into small dice and chop the rosemary needles. Cook shallots, garlic, bay leaf and saffron in a pan with close-fitting lid on a medium heat. Add port and allow to almost cook out completely. Add water, stoc cube and buckwheat, and heat slowly. Bring to the boil. Cover and leave to soak in the oven for 30 minutes. Remove bay leaf.
2 Cut a lid from the tomatoes. Use a teaspoon to hollow out the tomatoes, salt the insides, turn upside down and set aside to drain. Chop up the hollowed-out tomato flesh and set aside half without the juice. Season the rest with pepper and Herbamare Spicy and spread out in the base of a gratin dish with a lid.
3 Raise the oven temperature to 200 °C. Cut about 8 slices of mozzarella and set aside. Cut the rest into small dice. Mix with the chopped tomatoes that were set aside and the buckwheat mixture and season to taste. Fill the drained tomatoes with the mixture. Put a slice of mozzarella, basil leaves and a tomato lid on top. Put into gratin dish. Cook with lid on in oven for 15 minutes. Remove lid and cook for another 15 minutes. Leave to stand for approx. 10 minutes with lid on before serving.
The alcohol evaporates almost completely during cooking. The large firm beef tomatoes that are only available in the summer are particularly good for this dish. They can be prepared and kept in the refrigerator overnight, the cooking time then becoming 35 minutes.
Reproduced with kind permission from the Authors: Schindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.
1 yellow pepper
1 large sprig of rosemary
1 shallot, chopped
1 garlic clove, crushed
1 bay leaf
½ sachet saffron threads (125 mg)
1 tbsp olive oil
50 ml white port or apple juice
500 ml cold water
1 vegetable bouillon cube
200 g buckwheat, whole seeds, roasted
8 beef tomatoes, approx. 300 g
Freshly ground pepper
200 g buffalo mozzarella
2–3 sprigs of basil