Chop washed dry parsley, finely dice onions, cover with foil and steam in butter at 600 watts for 2 min. until soft.
Remove half of the onions and set aside.
Score tomatoes crosswise, heat on a plate at 600 watts for 1-2 min, rinse, cool and remove skin. Then cut in half, remove seeds, cut one half into cubes and mix with butterfly. Remove 1 tbsp. for garnish. Mix rest with onions set aside.
Add remaining coarsely chopped tomatoes, drained seeds, vegetable soup and about
1/8 liter of water to the remaining onions, cook everything together with the lid closed in the microwave at 600 watts for 3 minutes, pass through a sieve and stand for the sauce. Mix potato powder in 1/2 liter of water, swell for 10 min, roll out dough between two sheets of foil 1 cm thick and cut to 35X25 cm piece. Remove top sheet, coarsely grate cheese (reserve 2 tbsp. for garnish) and spread evenly on dough. Place vegetable mixture on top and roll everything together from the narrow side. Place roll on a plate, mix cheese with vegetable mixture and place on top.
Cover and cook in microwave at 600 watts for 8 min until done. Remove, pour sauce around roll and heat all together repeatedly for 1 min.
When you reheat the gourmet roll, take down the put cheese-vegetable garnish and sprinkle fresh cheese.