Baked Spelt Semolina on Tomato Puree

Dry roast the spelt semolina in a heavy frying pan. Then add the vegetable soup so that the semolina is covered. Once the semolina is brought to the boil, it swells for about 30 minutes at the lowest temperature. If too much liquid evaporates, add a little more clear soup.

In the meantime, peel the tomatoes, remove the seeds and crush them. Fold in the sugar well so that it dissolves. Chop the basil and fold into the tomato puree.

Cut the soft cheese into thin slices. Spread the tomato puree on fireproof plates. Spread the semolina on a board to a height of about one centimeter. From it cut out diamonds, rectangles or squares, which should not be longer than five centimeters. Place several semolina slices on the puree, sprinkle with cheese and bake for ten minutes in a heated oven at 200 degrees or in a broiler.

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