1 (15 ounce) can whole peeled tomatoes with liquid
1/2 medium onion, diced
2 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 tablespoons butter
1/3 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
2 eggs, beaten
1 cup shredded Cheddar cheese
In a medium saucepan, mix whole tomatoes with liquid, onion, carrots, potatoes, butter and egg. Heat to boiling, stirring occasionally, until thickened. Remove from heat and stir in flour, cornstarch, vinegar and salt, stirring frequently. Stir in pepper and thyme. Cook, stirring occasionally, until thickened.
Stir in tomato mixture, Cheddar cheese, potatoes, garlic, vinegar mixture and thyme. Serve immediately.
Added some salt and pepper to the vegetables before putting it in the casser. The added flour totally covered the veggies and it turned out great. I didn't have red pepper yet, so I omitted the chili powder. Next time I'm gonna add some diced green peppers, trimmed of their leaves and filled with cheese while leaving their charred ends. That'll be next. BTW, the color of the finished offerings was very bright green. It's almost impossible to make pasta taste this good!
This is a great, easy recipe. From the beginning to the end, I didn't even change a thing (except maybe some fresh rosemary). It was so easy to prepare that I won't change anything I did.
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