Tomatoes with parmesan cheese (microwave)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Thickly sliced tomatoes |
| Salt | ||
| 7 | ounces | Onions; peeled |
| 2 | cloves | Garlic; peeled |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Chopped fresh parsley |
| 3 | tablespoons | Breadcrumbs |
| ½ | teaspoon | Oregano |
| ¾ | cup | Parmesan cheese; grated |
| Pepper | ||
| ¼ | 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