Thursday, September 25, 2008

Chokos with Italian Tomato Sauce

The tomato and herb sauce gives a flavorsome lift to the choko and the crunchy topping provides a nice contrast in texture. Recipe serves 6.


3 chokos
4 ounces (125 g) melting cheese
1 cup prepared Tomato and Basil Pasta Sauce (any brand)
1 teaspoon dried oregano leaves
A few drops Tabasco sauce (optional)
1 cup fresh breadcrumbs
1 ounce (30 g) butter


1. Preheat oven to 350 degrees F (180 degrees C). Peel chokos and cut into quarters. Steam for 10 minutes until just tender. Drain. Place in an ovenproof dish.
2. Combine Tomato and Basil Pasta Sauce, oregano, Tabasco sauce and pepper. Slice cheese finely.
3. Spoon sauce over chokos and top with cheese. Sprinkle with breadcrumbs and dot with butter.
4. Bake for 30 minutes or until golden. Serve immediately.

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