the tomatoes in a sauce pan and cover them with water.
Bring to a slow boil and cook the tomatoes until the skins begin
to crack. Drain and rinse the tomatoes under cold water. Set aside
and cool. Peel, seed and chop.
the oil in a sauté pan. Add the onion and garlic. Sauté until
limp. Add the tomatoes, thyme, salt and black pepper. Sauté until
all the water evaporates. Make sure no water remains in the
tomatoe mixture. Set aside to cool.
the eggs in a large bowl. Add the milk, Swiss and Romano
cheese. Add the tomato mixture and stir until blended.
the bottom of a pie dish with the pie crust. Trim off any excess
dough from the edge of the pie plate.
the tomato and egg mixture into the pie plate. Bake in a
preheated 350ºF oven for 45 minutes until golden.
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