Ingredients
2 Medium Ripe Tomatoes
1 Medium Onion
I Cup Of Grated Cheese (I Use Lactose Free Cheese)
1 Large Egg
2 Tablespoons Of Breadcrumbs (I Use Gluten Free Breadcrumbs)
Grapeseed Oil
Half A Teaspoon Of Salt
Quarter Of A Teaspoon Of Pepper
2 Teaspoons Of Mixed Herbs
Method
I Doubled The Mixture Today
Dice The Tomatoes And Onions And Place In A Large Saucepan With A Little Grapeseed Oil, Cook Gently Until The Onions Are Clear.
Add The Grated Cheese And 2 Beaten Eggs, Gently Stir Until Combined
Sprinkle In The Breadcrumbs, Gently Stir Until Combined, Sometimes I Add A Few More Breadcrumbs If The Tomatoes Are Extra Juicy
Add The Salt, Pepper And Mixed Herbs Gently Stir Until Combined
Simmer For 8 To 10 Minutes
Allow To Cool Before Storing In The Refrigerator
I Normally Use 2 Large Mason Jars. Bottle, Label And Store In The Refrigerator For Up To 1 Week
Serve As A Dip, Filling For Volovants Or Spread For Crostinis
