Casserole with tomatoes

1 kg chopped tomatoes

150 g semolina

300 g low-fat cottage cheese

700 ml vegetable broth

1 h. l. red pepper

1 grated clove of garlic

2 Art. l. olive oil

1/2 h. l. chopped marjoram

2 chopped sweet pepper

1 chopped onion

40 g breadcrumbs

1 chopped leek

parsley

Broth boil, slowly add the semolina and stir and cook for about 15 minutes.

Preheat 1 tbsp. of olive oil and fry a little onion, leeks, peppers and garlic. Add pepper, oregano and stir fry for another 10 minutes.

Then mix with cottage cheese and cooked semolina.

Pour the mixture into a refractory ceramic ware and lay on top of the tomatoes.

Drizzle with olive oil and sprinkle with breadcrumbs. Put bake in a preheated 230 � C oven. After 20 minutes, easy casserole is ready.

Garnish with fresh herbs and serve.