1/4 lb shortcrust pastry (preferably homemade and with some wholemeal flour in it for better taste and texture)
1 lb tomatoes
2 cloves garlic
1/2 oz butter
3 sprigs fresh parsley
4 sprigs fresh thyme
2 tablespoons tomato puree
4 oz grated cheese
12 anchovy fillets
Line an 8 inch quiche tin with the pastry. I then bake it blind for 5 - 10 minutes (because we hate soggy pastry!).
Nick the skins of the tomatoes. Place in a mixing basin and cover with boiling water. Stand for at least one minute, drain and peel away the skins. Halve the tomatoes, remove the seeds and chop tomato flesh coarsely. Peel and finely chop the onion and garlic. Melt the butter in a heavy bottomed saucepan, add onion, garlic, chopped herbs, tomatoes, tomato puree and seasoning to taste. Cover with a lid and cook very gently for about ten minutes.
Draw the pan off the heat, cool for a few minutes, then add gently beaten eggs and the cheese.
Decorate with olives and anchovies if desired
Bake in the centre of a moderately hot oven for about 40 minutes.
Serve warm with salad.
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