Kefen Tomato Gratin

Fry the onions a little bit in a little oil, add the cut tomatoes, season with pepper and steam with a little water until not too soft.

In the meantime, peel the tomatoes, cut them into slices, remove the seeds and drain them in a sieve (reserving the juice).

Remove the tomatoes from the broth, place them in an ovenproof dish and season with thyme. Layer the tomato slices on top. Season the cooking juice of the mushrooms and onions and the drained tomato juice (sieve off the seeds first) with a little vegetable extract, not covering the mushrooms completely. Spread the mushroom pieces and the grated cheese evenly over the top and cook for about half an hour (180 to 200 °C).

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