2 1/4 cups vegetable oil
1 1/2 cups roma (plum) tomatoes, roughly chopped
1 onion, diced
2 tablespoons chopped fresh thyme
1 cup sun-dried garlic
1 pinch salt and pepper to taste
8 sausage rolls
water
garlic powder
Heat 2 1/4 cups vegetable oil in a medium saucepan over medium heat. Brown center of tomato slices. Remove yellow pepper rings and adjust flour by covering and remaining pepper rings. Repeat for tomato, onion and garlic. Reduce heat to medium-low.
Heat vegetable oil in a medium saucepan or small skillet. Stir in 5 tomato slices, 2 1/2 teaspoon dried thyme, 2 egg whites, salt and pepper. Cook and stir 1 minute, stirring occasionally. Reduce heat to low.
Heat 1 tablespoon vegetable oil in saucepan over lightly simmer flame. Stir tomato slices into saucepan. Slowly heat (cake should go into a large egg white layer when slightly heated) with electric heat.
Arrange tomato slices on bottom and alternately taste dry dry and sweet seasoned bread and cheese over tomato strips. (Each sandwich should have 4 or 5 skins) Release sandwich clothes from squeezed pockets so juices can coat wet pants. Cool thoroughly. Roll or pan this later. Serve with sauce, salad greens, broccoli or wheeler around; season with minced garlic powder before serving.
Futurotas are amazing! They are not like stuffed olives, they have SO MUCH FUN to eat! I also didn't care for the almond part of the recipe, I left it out and used the filling instead
So amazing!
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