10 medium tomatoes
12 tablespoons all-purpose flour
1 tablespoon active dry yeast
1 whole egg
1 large can of sardines
3/4 cup olive oil
to taste salt
a pinch of pepper
10 medium tomatoes
12 tablespoons all-purpose flour
1 tablespoon active dry yeast
1 whole egg
1 large can of sardines
3/4 cup olive oil
to taste salt
a pinch of pepper
Core the tomatoes and chop them
Season as if for a salad with vinegar, salt, pepper, and onion, but not too much
Drain the sardines well
Remove the bones, add the remaining ingredients together, and mix everything very well, kneading with a fork
Place in an ungreased baking dish and bake in the oven
Serve cold
It can be stored in the refrigerator for several days
Cut into small squares to serve
This tomato cake is very simple and versatile, as it can also be served hot as an appetizer
It's also great to take on picnics or to children's parties
