Cheese rolls with tomato sauce

Name: Cheese rolls with tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1 TEASPOON dried basil and oregano; 8 Lasagne noodle plates; 8 (à 25 g) thin slices of Gouda cheese; 2 Eggs (size M); 2 TABLESPOONS Flour; 100 g Breadcrumbs; 750 ml oil for baking; 7-10 Tbsp Oregano

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small onion
1 Garlic clove
2 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1 TEASPOON dried basil and oregano
8 Lasagne noodle plates
8 (à 25 g) thin slices of Gouda cheese
2 Eggs (size M)
2 TABLESPOONS Flour
100 g Breadcrumbs
750 ml oil for baking
7-10 Tbsp Oregano

Directions

1
For the sauce, peel the onion and garlic and dice very finely. Heat the oil and fry the onion and garlic. Add the tomatoes, chop them with a spatula. Season with salt, pepper, sugar and herbs.
2
Let it simmer at low heat. Cook pasta in boiling salted water for 7-8 minutes. Drain, rinse with cold water and let drain. Place on a tea towel and dab dry. Place one slice of cheese on each noodle plate and roll up.
3
Whisk the eggs in a deep plate, season with salt and pepper. Turn the cheese rolls first in flour, then in egg and finally in breadcrumbs. Fry in hot oil in portions until golden brown. Take out with a skimmer and drain on kitchen paper.
4
Serve with the tomato sauce. Garnish with oregano.