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Tomato Pie

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Ingredients
  • 3 tablespoons of olive oil
  • 2 chalotts, finly chopped
  • 1 blind baked pastry shell
  • 20 plum or Roma tomatoes, peeled, deseeded and sliced
  • 1/2 cup Parmeggiano Reggiano
  • 1 Boquet Garni (parsley, celery leaves, thyme, bay leaf, wrapped in leek)
  • 1 teaspoon sugar
  • 5 eggs
  • salt
  • freshly ground white pepper
Instructions

Warm olive oil and sweat the chalotts until translucent, add tomatoes, sugar, salt, pepper and bouqet garni, cook covered at low heat for 30 minutes, uncover and continue cooking for another 15 minutes. Discard boquet garni. Process tomatoes to a sauce in a blender, whisk eggs, add tomatosauce and parmesan, blendd and adjust seasoning. Set in oven at 200 C for 20 minutes or until set.

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