Yield: 1 servings
|100 grams||Gruyere cheese; grated|
|Salt and pepper to taste|
|750 grams||Ripe tomatoes|
|1 large||Onion; diced|
|2||Minced garlic cloves; or 2 teaspoons|
|; minced garlic|
|½ cup||Fresh basil leaves|
|½ cup||Fresh parsley leaves|
|1 teaspoon||Freshly ground pepper|
|¾ cup||Red wine|
FOR THE SAUCE
FOR THE SEMOLINA:
Boil the water with the salt and sprinkle the semolina over the water, stirring with a wooden spoon. Cook for about 5 minutes over a low flame, until the semolina is thick. Remove from the heat and add the butter and eggs, and mix well.Add the cheese, salt and pepper. Allow the semolina to cool for a few minutes, and then pour onto a greased marble slab. Smooth with your hand, dipped in cold water. When cool, cut into circles or squares and place in oven proof dishes, and cover with just enough tomato sauce. Sprinkle with remaining cheese. Bake at 200c. for about 10-15 minutes.
FOR THE SAUCE:
Saute the onion and garlic in the butter until translucent, and add the chopped tomatoes, bay leaf, thyme, sugar, salt and pepper and the wine.
Cook over a medium heat until the tomatoes have disintegrated and the sauce is thick. Remove the bay leaf and thyme, adjust seasonings and serve.
Converted by MC_Buster.
Per serving: 1498 Calories (kcal); 109g Total Fat; (68% calories from fat); 50g Protein; 63g Carbohydrate; 659mg Cholesterol; 5585mg Sodium Food Exchanges: ½ Grain(Starch); 6 Lean Meat; 8 Vegetable; 0 Fruit; 17½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.