Pastel tomato and basil

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  • Tomato: 3 units
  • Dried tomatoes in olive oil: 10 units
  • Whole wheat flour: 2 1/2 cups of tea
  • Eggs: 2 units
  • Soy milk: 1 cup of tea
  • Onion: 1/2 drive
  • Leaves of fresh basil: taste
  • Salt: taste
  • Pepper: taste


In a container with a lid, put the tomatoes in a coup in the form of a cross in the shell.

Pour boiling water to cover the vegetables and cover. Let stand a few minutes. The skin will start to leave - at that time they pull out of the water and the skin with your fingers or with the help of the peeler. Open and remove the seeds.

Chop fine the tomato pulp, the dry tomato, onion, and basil.

Beat the eggs and soy milk. Then add the chopped vegetables.

Finally, add the flour and stir it well. Season with salt and pepper.

Fry in oil well hot small amounts of mass. Drain on absorbent paper to cool.

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