Cook the tomatoes, salted, with the garlic, bouquet garni, and sugar in the olive oil over a low flame, tossing from time to time, until the free liquid is evaporated and the tomatoes seem only to be coated with oil. Discard the garlic and the bouquet garni.
Add the butter, cut into small pieces, to the eggs, season to taste, beat them lightly with a fork and, with a wooden spoon, stir them into the tomato mixture, keeping it over a low flame and continuing to stir constantly, adding when the eggs begin to thicken the basil, chopped at the last minute to avoid its blackening. Remove from the flame just before the desired consistency is achieved and continue stirring.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.