1/2 cup of finely chopped green onion
1/4 cup of butter or margarine
1 kg of ripe tomatoes, seeded and chopped
1 tablespoon of sugar
1 tablespoon of tomato extract
1/2 teaspoon of oregano
6 eggs
3/4 cup of heavy cream
salt and black pepper to taste
1/2 cup of finely chopped green onion
1/4 cup of butter or margarine
1 kg of ripe tomatoes, seeded and chopped
1 tablespoon of sugar
1 tablespoon of tomato extract
1/2 teaspoon of oregano
6 eggs
3/4 cup of heavy cream
salt and black pepper to taste
Fry the green onion in butter until soft
Combine the tomatoes, sugar, tomato extract, oregano, salt, and black pepper
Cook over medium heat for 30 minutes, stirring occasionally
Strain through a fine-mesh sieve and let cool
Mix in the eggs beaten with heavy cream
Season to taste
Fill 5 well-greased ramekins of 1/2 cup capacity
Fill to 1 cm from the top
Cover with circles of parchment paper greased
Place the ramekins in a baking dish
Add enough boiling water to come halfway or slightly more up the sides of the ramekins
Bake in a preheated moderate oven (180°C) for 35-40 minutes or until firm
Remove from the water and let rest for 5 minutes
Run a knife around the edges, release, and unmold
Garnish with chopped parsley
Serves 6.
