Finely grate the “overaged” Gouda, coarsely grate the “medium-aged”. Drain the tomatoes and collect the juice. Coarsely chop the tomatoes. Peel the garlic and chop finely. Sauté in 1 tablespoon of oil until translucent, add the tomatoes and cook at low temperature until creamy.
Rinse basil and dry. Pluck the leaves from the stems, chop, mix into the sauce and season with salt, pepper and sugar.
Peel onions, halve and cut into thin slices. Clean and rinse the peppers and zucchini. Cut peppers into fine strips, zucchino into narrow slices. In the remaining oil, sauté onions until translucent, add remaining vegetables and sauté until no liquid remains. Season with salt, pepper and a pinch of nutmeg.
Rinse pork fish, dry with kitchen paper, skin if necessary and cut medallions about 1 cm thick. Brown on both sides in hot butter, remove, season with salt and pepper. Place vegetables in an oblong ovenproof dish. Spread medallions evenly on top, brush with tomato sauce.
Mix both types of Gouda and sprinkle over the sauce. Bake the dish in a heated oven at 200 °C for 20-25 minutes. Bring to the table in the dish. Serve with fresh baguette and a strong red wine.
Our tip: Use high-quality red wine for a particularly fine taste!