Saturday, April 18, 2009

Tomato Dry Soup

  • 10-12 stale corn tortillas

  • 2 cups canned tomatoes, with juice

  • 2 garlic cloves

  • 1 large white onion

  • 1/2 cup vegetable oil, divided

  • 1 tsp paprika

  • 1 tsp salt

  • 1/2 tsp dried oregano

  • 1/2 tsp ground black pepper

  • 1 cup grated parmesan cheese

  • 1 cup whipping cream


1- Preheat oven to 350ºF.
2-Peel and mince garlic. Peel and chop onion into 1/4" pieces. Roughly chop tomatoes, reserving juice. Cut tortillas into 1/2 " wide strips.
3-In large saucepan, heat 2 Tbsp of oil on medium. Add garlic and onion. Cook until onion is soft but not brown. Add tomatoes, salt, pepper and oregano; stir until blended. Simmer for about 10 minutes.
4-Heat remaining oil in large frying pan and fry the tortilla strips until soft, not crisp. To absorb excess grease, set on paper towels.
5-In an ovenproof casserole dish, layer as follows: a little tomato sauce, handful of tortilla strips, some whipping cream then the cheese. Repeat until all ingredients are used, ending with the cheese. Sprinkle paprika on top.
6-Bake uncovered for about 20 minutes or dish is bubbling

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