Tomatoes With Parmesan Cheese (microwave) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Thickly sliced tomatoes,
Salt,
7 ounce: Onions, peeled
2 centiliter: Garlic, peeled
2 tbsp: Olive oil,
1 tbsp: Chopped fresh parsley,
3 tbsp: Breadcrumbs,
1/2 tsp: Oregano,
3/4 cup: Parmesan cheese, grated
Pepper,
1/4 cup: Sour cream,
Directions:
Put the tomatoes in a colander, sprinkle with salt and leave to
drain.
Puree the onions in a food processor. Put the puree in a small
casserole dish with the olive oil. Cover and microwave on high for 2
minutes.
Mix together the chopped parsley, onion puree, breadcrumbs,
oregano, and Parmesan cheese.
Pepper the tomatoes. Put half in a round dish 7 inches in diameter.
Cover with half the parsley-onion-Parmesan mixture, then the remaining
tomatoes, and finish with the second half of the cheese mixture.
Cover and microwave on High for 8 minutes.
After 8 minutes, pour the sour cream over the contents of the dish
and heat for a further 2 minutes, uncovered. Serve very hot in the
same dish.
_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books
ISBN 0-8317-5985-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-06-95
Source from luhu.jp
drain.
Puree the onions in a food processor. Put the puree in a small
casserole dish with the olive oil. Cover and microwave on high for 2
minutes.
Mix together the chopped parsley, onion puree, breadcrumbs,
oregano, and Parmesan cheese.
Pepper the tomatoes. Put half in a round dish 7 inches in diameter.
Cover with half the parsley-onion-Parmesan mixture, then the remaining
tomatoes, and finish with the second half of the cheese mixture.
Cover and microwave on High for 8 minutes.
After 8 minutes, pour the sour cream over the contents of the dish
and heat for a further 2 minutes, uncovered. Serve very hot in the
same dish.
_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books
ISBN 0-8317-5985-2 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-06-95
Source from luhu.jp