Return to Main Recipes Page/Return to Home Page
2-1/2 cups crushed, peeled, unsalted, canned tomatoes
Preheat oven to 375°F.
In a medium bowl, combine tomatoes, onion, salt, pepper, and sugar.
In another bowl, mix farfel/ferfel and oil.
Oil a 1-quart baking dish. Put a layer of the farfel mixture in the bottom of the dish, then a layer of tomatoes. Repeat, ending with farfel.
Bake 30 minutes or until lightly browned.
Poster's Notes:
Posted by Faygie
Nutritional Info Per Serving: N/A
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tablespoon sugar
1-1/2 cups matzo farfel/ferfel
1/4 cup oil
I have to get on an airplane in an hour and a half, but I had to share this recipe before I left. It's from The Jewish Vegetarian Year Cookbook (Kalechofsky & Rasiel) and it's the only recipe I'm taking to my sister's for Passover. (BTW, she decided to hire a caterer and just not deal with trying to satisfy my diversely picky family this year, so I'm off the hook except for one night's dinner...) I've never made this but the book hasn't let me down yet. I won't experiment the first time I make it (not with my family's food-itudes!) but I think it might be good with Italian style herbs and a sprinkling of cheese on the finished product. (Let's see, now, my great-nephew won't eat it because it's not chicken legs, my mother will cringe at the sight of the oil, my father can't have the sugar, my cousin doesn't like cooked matzo...yeah, it's the perfect food for my family! hee hee...)