Tortino Di Pomodori

A Dish of Tomatoes and Eggs

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • lbs. of tomatoes
  • 3 or 4 eggs
  • 1 clove of garlic, parsley, mint or marjoram
  • 3 or 4 tablespoons of oil, grated Parmesan cheese, croûtons of fried bread, salt and pepper.


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.