Total Time
1hr 20mins
Prep 45 mins
Cook 35 mins

This has been a family favourite for several years. I found the recipe in my SIL's Harrowsmith cookbook. The substitutions in brackets are ones that I have found worked (I've never peeled and seeded a tomato in my life!). If you are like me and can't eat onions just leave them out. I have never made this with the onions and it is still a hit.

Ingredients Nutrition

Directions

  1. Melt butter in frying pan.
  2. Add onions and cook until transparent.
  3. Strain tomatoes (if using canned leave some liquid, don't strain them dry) and add to onions.
  4. Cook over low heat until tomatoes are reduced to a pulp.
  5. Remove from heat and cool.
  6. Beat together cream and eggs.
  7. Add cooled tomato mixture and season with salt, pepper, basil and green onions.
  8. Line tart pan (or pie plate) with pastry and bake at 350 for 5 minutes.
  9. Add filling and bake for 30-35 minutes or until filling is set and knife inserted in centre comes out clean.
Most Helpful

Have made this twice now. The first time, I tinkered with the recipe (based on my available ingredients) and thought it was okay but not great. The second time, I followed the recipe precisely using a really good quality of canned tomatoes. The second time was better than the first (no question), but both times my sweet baboo said "Too Tomato-ey". I think that the answer for us (if we make this again) will be the addition of cheese or ham (or both).

mollypaul July 13, 2003

Absolutely delicious! I had very ripe tomatoes from the Farmer's Market - they were perfect for this dish. ( Can't wait for our tomatoes to ripen! ) I will be adding this to my repetoire. It would be a terrific dish on a cold rainy night.

Susan Lee June 26, 2003