{"id":3228,"date":"2011-12-23T21:42:24","date_gmt":"2011-12-23T21:42:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3228"},"modified":"2011-12-23T21:42:24","modified_gmt":"2011-12-23T21:42:24","slug":"tomaten-raclette","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/tomaten-raclette\/","title":{"rendered":"Tomaten-Raclette"},"content":{"rendered":"

Zutaten<\/strong>
\n800 g Reife Tomaten
\n4 mittlere Zwiebeln
\n2 Rote Peperoni
\n100 g Champignons
\n1 EL Frischer Thymian; gehackt
\n1 EL Frischer Oregano; gahackt
\n2 Knoblauchzehen
\n200 g Gegarte Garnelen
\n150 g Gouda- oder Parmesan-K\u00e4se
\n2 Baguettes
\n5 EL Oliven\u00f6l kaltgepre\u00dftes
\nPfeffer aus der M\u00fchle <\/p>\n

Zubereitung<\/strong>
\nDie Tomaten mit hei\u00dfem Wasser \u00fcberbr\u00fchen und nach einigen Sekunden die Tomatenhaut abziehen. Die Tomaten in Scheiben schneiden und auf einer Platte anrichten. Die Zwiebeln sch\u00e4len und m\u00f6glichst fein w\u00fcrfeln. Die Peperoni l\u00e4ngs halbieren, von Stielans\u00e4tzen, Rippen und Kernen befreien, die Schotenh\u00e4lften waschen und w\u00fcrfeln. Die Champignons putzen, waschen, abtrocknen und in Scheibchen schneiden. Die Knoblauchzehen sch\u00e4len und klein hacken. Alle Gem\u00fcse auf der Tomatenplatte anrichten.
\nDie Garnelen in einer kleinen Schale anrichten. Den K\u00e4se reiben. Das Raclette-Ger\u00e4t auf den Tisch stellen. Die Baguettes in Scheiben schneiden und auf der Abdeckplatte des Raclette-Ger\u00e4tes aufbacken. Jeder Teilnehmen der Tafelrunde betr\u00e4ufelt sein Pf\u00e4nnchen mit etwas Oliven\u00f6l, belegt es mit Tomatenscheiben und w\u00fcrzt mit Salz, Pfeffer, Thymian, Oregano, einigen Peperoniw\u00fcrfeln, etwas Knoblauch und legt einige Garnelen und Champignonscheiben darauf. Alles mit K\u00e4se
\nbestreuen und so lange \u00fcberbacken, bis der K\u00e4se zu br\u00e4unen beginnt. Den Inhalt der Pf\u00e4nnchen mit dem Holzspatel auf die Teller schaben und mit dem Baguette verzehren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 800 g Reife Tomaten 4 mittlere Zwiebeln 2 Rote Peperoni 100 g Champignons 1 EL Frischer Thymian; gehackt 1 EL Frischer Oregano; gahackt 2 Knoblauchzehen 200 g Gegarte Garnelen 150 g Gouda- oder Parmesan-K\u00e4se 2 Baguettes 5 EL Oliven\u00f6l kaltgepre\u00dftes Pfeffer aus der M\u00fchle Zubereitung Die Tomaten mit hei\u00dfem Wasser \u00fcberbr\u00fchen und nach einigen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[33],"tags":[472],"class_list":["post-3228","post","type-post","status-publish","format-standard","hentry","category-grill","tag-raclette","item-wrap"],"yoast_head":"\nTomaten-Raclette<\/title>\n<meta name=\"description\" content=\"- Tomaten-Raclette\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/tomaten-raclette\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tomaten-Raclette\" \/>\n<meta property=\"og:description\" content=\"- Tomaten-Raclette\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/23\/tomaten-raclette\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-23T21:42:24+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Tomaten-Raclette\",\"datePublished\":\"2011-12-23T21:42:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/\"},\"wordCount\":219,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Raclette\"],\"articleSection\":[\"Grill\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/\",\"name\":\"Tomaten-Raclette\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-23T21:42:24+00:00\",\"description\":\"- Tomaten-Raclette\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/23\\\/tomaten-raclette\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tomaten-Raclette\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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