2 eggs
4 tomatoes
1 clove garlic
1 small onion
3 springs parsley
1 tablespoons butter
2 tablespoons grated Parmesan cheese
Salt and pepper

Toast

Quarter the tomatoes and cook in covered stew pan with butter and a clove of garlic in which a cut has been made.

Cook tomatoes until soft and remove garlic.

Strain tomatoes through a fine sieve and add two beaten eggs.

Stir over fire until quite thick and then add two tablespoons of grated Parmesan cheese and serve on toast.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Vincent Van Gogh: Les cypres toile Saint Remy, 1889.

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