Roulade with Roasted Red Peppers & Tomatoes

Roulade
1 cup milk
6 eggs
½ cup flour
1/4 cup melted butter
2 tablespoons chopped parsley
dash of Tabasco

Filling
1 cup shredded cheddar cheese
1 ½ cup roasted red peppers, chopped (2 roasted red peppers)
1 ½ cup tomatoes, chopped (2 plum tomatoes)

Tomato Coulees
2/3 cup chopped onions
1 can tomatoes - crushed
1 tbl. chopped basil
1 tbl. Garlic
1 tsp. Oregano
salt to taste

Saute onion in olive oil until opaque (do not brown). Add tomatoes and cook 10 minutes. Add remained of ingredients. Cook another 10 minutes. Puree.

Set oven at 400 degrees. Combine all until ingredients until frothy. Spray a 10x15 jelly roll plan with vegetable shorting in a can. Line with parchment paper (have paper come over sides of pan). Spray paper again. Pour batter in plan. Bake 18-20 minutes until set and slightly firm. Lower oven to 325 degrees. Let roulade cool slightly. Spread filling on roulade and roll-up like a jelly roll. Cover with foil and put back in oven for approximately 10-15 minutes to melt cheese and warm vegetables. Can cover with aluminum foil so it will not dry out.

To serve - spread tomato coulees on place. Slice roulade about 1" thick. Place on top of coulees. Garnish with Romano cheese and parsley.