15 ml (1 tbsp) oil
1 medium onion, chopped
400 g (14 oz) canned tomatoes
fresh basil, chopped, to taste
salt and pepper
3 eggs
100 g (4 oz) cream cheese or cottage cheese
100 g (4 oz) grated Cheddar cheese
1 medium onion, chopped
400 g (14 oz) canned tomatoes
fresh basil, chopped, to taste
salt and pepper
3 eggs
100 g (4 oz) cream cheese or cottage cheese
100 g (4 oz) grated Cheddar cheese
method
1. Heat the oil, add the onion and cook until just softened but not browned.
2. Drain the tomatoes (reserve the juice for use in a sauce or soup) and add them to the onion together with the basil, salt and pepper.
3. Cook for 5 minutes, breaking the tomatoes up as they cook.
4. Turn the contents of the pan into a lightly greased ovenproof dish.
5. Mix the remaining ingredients except the grated cheese together well, in a blender or food processor.
6. Pour the mixture over the tomatoes and scatter the grated cheese on top. Bake at 180°C (350°F) Gas 4 for 30 minutes.
2. Drain the tomatoes (reserve the juice for use in a sauce or soup) and add them to the onion together with the basil, salt and pepper.
3. Cook for 5 minutes, breaking the tomatoes up as they cook.
4. Turn the contents of the pan into a lightly greased ovenproof dish.
5. Mix the remaining ingredients except the grated cheese together well, in a blender or food processor.
6. Pour the mixture over the tomatoes and scatter the grated cheese on top. Bake at 180°C (350°F) Gas 4 for 30 minutes.
serving amount
serves 9 - 10
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