Tomato Tortino

Ingredients

• tomatoes
• garlic
• parsley
• olive oil
• eggs
• Parmesan cheese
• bread, for crostini
• calamint (nepitella) or oregano
• salt and pepper

Instructions

1. Cook the tomato pieces in a soffritto of garlic, parsley and oil, seasoned with salt and pepper, until the juices thicken.
2. Sieve the sauce and return it to the heat with beaten eggs and a pinch of Parmesan; optionally add calamint or oregano.
3. Stir until the eggs set, then turn out and surround with almond-shaped crostini fried in butter or lard.