Carrot and Almond Loaf with Tomato Sauce

Heat butter gently in a frying pan and sauté onion and garlic until translucent. In the meantime, mix breadcrumbs, carrots and almond kernels in a large baking bowl, add onion and garlic and mix well. Stir in juice of one lemon, eggs, parsley, nutmeg, salt and pepper. Add a little water in case the mixture is too dry. Then fill into a loaf pan (19x13x7, 5 cm) and bake in a heated oven (electric oven 200 °C / gas mark 6) for about 45 minutes. The loaf is ready when it is well browned and a knife blade that you poke into the loaf comes out clean again.

Towards the end of the baking time, prepare the tomato sauce. Heat oil in a frying pan and saute onion and garlic until translucent. Add basil, tomato paste, tomatoes, salt and pepper. Stir well and gently bubble the sauce until the carrot loaf is baked. Then bring both to the table hot.

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