Buckwheat spinach and almonds with confit cherry tomato cream

Here is a delicious recipe to make your meals perfect. The unique taste of buckwheat, the authenticity of spinach and the sweetness of almonds come together to create a unique mix with an unforgettable flavor. All accompanied by a delicious cream of confit cherry tomatoes.

Are you hungry yet? Here is the recipe:

Ingredients:

Spianaci buckwheat and almonds Germinal Bio
. 250 gr cherry tomatoes for the accompanying cream
5/6 cherry tomatoes for roasting in the oven
50 gr sun-dried tomatoes
red onion slices
salt and pepper to taste
sugar
a pinch of oregano (fresh or dried, as you prefer)
extra virgin olive oil

Procedure:

To prepare the confit cherry tomato cream, cut the cherry tomatoes in half and arrange them on a baking sheet with baking paper. Season with salt and pepper to taste and add a pinch of oregano. Also add a little sugar to lightly caramelize the cherry tomatoes. Bake the baking sheet and bake in a preheated static oven at 140° for about 2 hours.
When cooked, place the confit tomatoes in a blender along with the sun-dried tomatoes and a few rounds of red onion previously pan seared.
Blend everything until you get a thick, bright red cream (correct for salt and pepper if necessary).

Place the remaining cherry tomatoes in a baking dish, season with oil, salt, and pepper, and place in the oven. Bake in a static oven at 165° until they soften and the edges wrinkle.
While these cherry tomatoes are also cooking, heat the Germinal Bio spinach and almond buckwheat in a nonstick skillet with a drizzle of oil.

Once the buckwheat is heated and the last of the cherry tomatoes are ready, proceed with the serving.

Good appetite everyone and get ready for the next mouthwatering recipe!