Sensational Tomato Quiche

By National Gardening Association Editors

1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 tablespoons olive oil
2 pounds firm, red, ripe tomatoes
1/2 teaspoon each basil, oregano, salt
3 tablespoon chopped parsley
1/4 teaspoon pepper
2 eggs
3 tablespoons tomato paste
1 partially baked, 8-inch pie crust
12 pitted black olives
1/3 cup grated Parmesan cheese
8 anchovies (optional)

Preheat oven to 350oF. Saute onions, green pepper and garlic in oil in heavy skillet. Add chopped, seeded, peeled tomatoes, herbs and green pepper. Cover and cook over low heat for 5 minutes.

Remove cover and raise heat so liquid evaporates. Do not let the mixture scorch. Remove from heat.

Put eggs and tomato paste in bowl and mix well. Combine with tomato mixture and pour into pie crust. Top with olives, grated cheese and anchovies. Bake until firm and golden, about 30 minutes.

Serves 4.

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