Tomatoes With Parmesan Cheese
|Sliced tomatoes||1 3⁄4 Pound|
|Peeled onions||7 Ounce|
|Peeled garlic||2 Clove (10 gm)|
|Olive oil||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (Creme Fraiche)|
Put the tomatoes in a colander, sprinkle with salt and leave to drain.
Puree the onions and garlic in a food processor.
Put the puree in a small casserole with the olive oil.
Cover and micro wave on HIGH for 3 minutes.
Mix together the chopped parsley, onion puree, bread crumbs, oregano and parmesan cheese.
Pepper the tomatoes.
Put half in a round dish 7 inches (18 cm) 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 (creme fraiche) over the contents of the dish and heat for a further 2 minutes, uncovered.