March: ‘Tomatada’

March: ‘Tomatada’

On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.

‘Tomatada’ is the recipe for March, gave by our logistics and production manager, André Costa. This recipe was made in his grandparents house, then passed on from generation to generation.

Ingredients (Para 4 pessoas)

  • 1,5 kg very ripe tomato
  • 1 onion
  • 1/2 pepper
  • 5 garlic cloves
  • 2 bay leaves
  • 4 eggs
  • Salt and pepper, to taste
  • DOP Moura Extra Virgin Olive Oil
  • A bunch of parsley and a bunch of mint
  • Bread, to taste
  • Sugar, to taste


Put the tomatoes in boiling water and remove the skin. Break up the flesh by hand or slice into thin strips. Add 4 tablespoons of olive oil to a frying pan and lightly fry 2 bay leaves, the chopped onion, 1 small tomato cut into thin strips, half a sliced pepper, 5 garlic cloves, 2 teaspoons of salt, a little pepper, and a parley and mint garni. Add a little water until it boils, add the tomatoes and boil for 10 minutes. If necessary, add a teaspoon of sugar to offset the acidity of the tomato. When the tomato sauce is ready, add the eggs and let them cook for about 3 minutes until poached to your taste. Before serving, remove the parsley and mint garni and place a slice of bread in the bottom of each dish. Options: instead of eggs, you can add chicken or cod to the tomatada.

Wine pairing: Verdelho 2015