Scallions with tomato and oregano sauce recipe

  1. Peel scallions and leave them whole.
  2. Pour oil in the pot and brown the scallions for 2 minutes, then add the processed tomato. Mix and let it all cook for 2 minutes. Pour the broth, add the oregano and season.
  3. Close the pot and pressurize it. When the valve begins to ring, reduce the heat and cook for 6 – 7 minutes. After this time, turn heat off, allow steam to escape and open the pot. Verify that the scallions are cooked and leave pot uncovered for 3 minutes so the liquid evaporates. If necessary, add more salt and pepper and serve scallions immediately.
  4. Tip: to avoid tearing when peeling the scallions the operation can be performed under cold running water; others suggest placing bread crumb in the mouth or, even better, buy the scallions already peeled.
  5. Options: sweet and sour scallions. Caramelize 2 tbsp of sugar with 4 tbsp of water. Add 100 ml of white wine vinegar and boil it. Add the scallions and stir. After 3 minutes, spray them with 150 ml of broth, close the pressure cooker and cook them for 6 minutes. Allow the remaining liquid to evaporate with the uncovered pot and serve the scallions.
-  700 g of scallions
-  200 ml of vegetable or beef broth
-  Salt and pepper
-  320 g of processed tomato
-  1 tbsp of dry oregano
-  3 tbsp of extra virgin olive oil