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Tomato Pie

3 tablespoons of olive oil
2 chalotts, finly chopped
1 blind baked pastry shell
20 plum or Roma tomatoes, peeled, deseeded and sliced
1/2 cup Parmeggiano Reggiano
1 Boquet Garni (parsley, celery leaves, thyme, bay leaf, wrapped in leek)
1 teaspoon sugar
5 eggs
salt
freshly ground white pepper

Warm olive oil and sweat the chalotts until translucent, add
tomatoes, sugar, salt, pepper and bouqet garni, cook covered at
low heat for 30 minutes, uncover and continue cooking for another
15 minutes. Discard boquet garni. Process tomatoes to a sauce in
a blender, whisk eggs, add tomatosauce and parmesan, blendd and
adjust seasoning.

Set in oven at 200 C for 20 minutes or until set.

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