Tortino Di Pomodori

Name: Tortino Di Pomodori (A Dish of Tomatoes and Eggs)
Cuisine: Italy
Ingredients: 3 or 4 eggs; 1½ lbs. of tomatoes; 1 clove of garlic, parsley, mint or marjoram; 1 clove of garlic, parsley, mint or marjoram; 3 or 4 tablespoons of oil, grated Parmesan cheese, croûtons of fried bread, salt and pepper.; 3 or 4 tablespoons of oil, grated Parmesan cheese, croûtons of fried bread, salt and pepper.; 3 or 4 tablespoons of oil, grated Parmesan cheese, croûtons of fried bread, salt and pepper.; 3 or 4 tablespoons of oil, grated Parmesan cheese, croûtons of fried bread, salt and pepper.; 1 clove of garlic, parsley, mint or marjoram; 1 clove of garlic, parsley, mint or marjoram; 1 clove of garlic, parsley, mint or marjoram; 3 or 4 tablespoons of oil, grated Parmesan cheese, croûtons of fried bread, salt and pepper.; 3 or 4 tablespoons of oil, grated Parmesan cheese, croûtons of fried bread, salt and pepper.

A Dish of Tomatoes and Eggs

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1½ lbs. of tomatoes
3 or 4 eggs
1 clove of ga

Europe
Italy
Side dish
Dinner
Vegetarian

Method

Chop the tomatoes and put them in a saucepan with the oil, garlic and parsley. Season with salt and pepper, and simmer till the tomatoes are reduced to a pulp. Then rub through a sieve and add the eggs, beaten as for an omelet, and the grated Parmesan. When the eggs are set, remove from the fire and put on a hot dish with a sprinkling of either chopped mint or marjoram.