Tortino di Pomodori

Name: Tortino di Pomodori (Hot tomato pie)
Cuisine: Italian
Ingredients: ¼-½ hot chili pepper, finely chopped; 4 ripe tomatoes, peeled, seeded and chopped; 6 eggs, beaten; olive oil; ½ onion, finely chopped; 4-5 fresh basil leaves, torn in small pieces; 1 clove garlic, crushed; grated pecorino cheese; salt & pepper; salt & pepper

Hot tomato pie

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

This simple recipe from ‘Tuscany’s south bears a strong resemblance to the Basque dish ‘piperade’ without the ham. It is best cooked in the dish it will be served in and then carried, still sizzling, straight to the table.

Ingredients

6 eggs, beaten
4 ripe tomatoes, peeled, seeded and chopped
¼-½ hot chili pepper, finely chopped

Europe
Italy
Pie
Vegetarian
Gluten-free
Tuscany

Method

Cook the onion, garlic and chili pepper in oil over a low heat. When softened but not brown add the tomatoes and the basil. Cover and leave to cook, just until the tomatoes look slightly mashed. Add beaten eggs, salt and pepper to taste and leave to set. When it is firm throughout but still creamy on top, sprinkle on several tablespoons of cheese and put under a hot grill until bubbling. Serve