Recette Easter Eggs with Tomatrio Cherry Tomatoes, Bocconcini, and Sprouts
A Delicious Collaboration for Organic Month
For Organic Month, we’ve partnered with QuébecBio to introduce you to organic greenhouse growing and bring you a recipe highlighting our delicious tomatoes: SAVOURA BIO. This collaboration emphasizes our commitment to sustainable, local agriculture, offering quality ingredients for savoury dishes.
Photo & Recipe Credit: Geneviève Paradis
Ingredients
For the tomato sauce
- 2 tbsp olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, crushed
- 1 tbsp apple cider vinegar
- 2 packs (2 x 250 g) SAVOURA BIO | Apéro tomatoes, halved
- A few basil leaves, chopped
- A few sprigs of thyme
- Salt and pepper to taste
For the spaghetti squash
- 1 small spaghetti squash
- 1 tbsp butter
- ¼ cup 35% cream
- ¼ cup parmesan, grated
Preparation
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash half lengthwise, remove the seeds, season with salt and pepper, and place the cut side down on the baking sheet. Bake for 45 minutes.
- Meanwhile, heat olive oil in a skillet over medium-low heat. Sauté the onion and celery for 6-8 minutes until tender.
- Add the garlic and cook for another 2 minutes. Deglaze with apple cider vinegar, scraping the bottom of the skillet with a wooden spoon.
- Add the tomatoes and herbs. Cover and simmer for 10-12 minutes until you achieve a textured compote. Adjust seasoning.
- Using a fork, scrape the flesh of the spaghetti squash into strands.
- Melt the butter in a skillet over medium-low heat. Add the spaghetti squash strands and cream. Cook for 2-3 minutes until warmed through. Stir in the parmesan, season, and serve with the tomato ragù.
Note: Store in the refrigerator for 2 to 3 days.
