Recipe from Steve Sampson of Grand Rapids, Mich.
9-inch pie crust
2 tablespoons extra-virgin oil
3 fresh tomatoes, chopped
Cup of chopped onion
Cup finely chopped roasted red bell pepper
1 tablespoon of balsamic vinegar (the older the better)
1/2 teaspoon of salt
3 twists of freshly ground black pepper
4 eggs, lightly beaten
1 cup of grated Parmesan cheese
Preheat the oven to 400F. Line the uncooked pie crust with foil and weight it down with a few dry beans.
Bake the pie crust for 5 minutes. Remove from the oven, remove the beans and foil and set the crust aside.
Reduce the oven heat to 375F.
Heat the oil in a sauce pan. Add the tomatoes, onion, roasted red bell pepper, vinegar, salt, and black pepper. Cook over medium heat until the mixture is reduced to a thick and rich-tasting paste with no moisture remaining.
Spoon the mixture into a large bowl. Add the beaten eggs and 2/3 cup of cheese. Gently stir. Pour this mixture into the pie crust.
Sprinkle the remaining cheese over the filling.
Bake for about 25 minutes. The pie should be golden and firmly set.
Serve hot or at room temperature. Not at its best when chilled.
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