2 unpeeled tomatoes
1 worm
1/3 cup olive oil
1/2 onion, chopped
1 (3 ounce) can tomato paste
1/2 medium cucumber, sliced
1 medium green bell pepper, sliced
3 cups fresh bread cubes
1 pound cream cheese, softened
8 ounces shredded Swiss cheese
1 cup sliced Swiss onion
Place tomatoes in a large stockpot and bring to a boil. Cover and reduce heat to low. Cook 15 minutes, stirring occasionally. Add olive oil and onions to the pot. Boil 5 minutes, stirring often. Add tomato paste; stir well. Gradually add to vegetables, stirring constantly. Saute 10 minutes, or until vegetables begin to smell. Remove from heat, add cucumber, pepper, bread cubes and cream cheese. Remove from heat.
Meanwhile, bring potato mixture to a slow simmer in a large mixing bowl until thickened. After this time, remove a teaspoon of the potato mixture to let it cool slightly. Mix in the cream cheese and Swiss cheese. Shape into polygons (squares) and serve.
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