Popovers with herbs and tomato sauce

Ingredients:

Roasted Tomato Sauce

• 450 g cherry tomatoes of various colors (about 3 cups), halved
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons of sugar
• 1 teaspoon coarse salt
• 1 teaspoon red wine vinegar
• 0.5 tsp freshly ground black pepper
• 3 sprigs of fresh thyme
• 3 stalks of fresh rosemary
• Cooking spray

Popovers

• 2 large eggs at room temperature
• 0.5 cup whole milk at room temperature
• 2/3 tbsp. freshly grated parmesan
• 0.5 cup chicken broth
• 2 tablespoons melted unsalted butter
• 1 tbsp. cake flour
• 2 tbsp chopped fresh parsley
• 2 teaspoons fresh thyme leaves
• 2 green onions, chopped
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• Additionally: a special mold for baking popovers

Preparation:

1. Spray a popover pan with cooking spray and place in the oven. Preheat oven to 200°C.

2. Roasted Tomato Sauce

   
   Place the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme, and rosemary in a large skillet. Toss the tomatoes to coat them evenly. Cook over medium heat until the skins are blistered and the juices are released, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and blend 3-4 times to create a tomato-chunky sauce.

3. Popovers with Cheese and Thyme

   
   Rinse the blender and add the eggs and milk. Blend until foamy, about 1 minute. Add the Parmesan, chicken broth, and butter. Blend until smooth, another 1 minute. Add the flour, parsley, thyme, green onions, salt, and pepper. Blend again until the batter is smooth.
4. Divide the batter evenly among 6 muffin tins, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the rim of the pan, about 35 minutes. Serve warm with tomato sauce.
   
   
   When blending hot liquids, let them cool for five minutes first, then pour them into the blender, filling the bowl only halfway. Cover with a lid, leaving one end open. Drape a kitchen towel over the mixture to prevent splashes, and blend.