'1/4 cup of butter or margarine'
'4 green onions, finely chopped'
'1/4 cup of finely chopped onion'
'1/2 kg of tomatoes, peeled, seeded, and diced'
'1 tablespoon tomato puree'
'1 tablespoon sugar'
'1/4 teaspoon dry basil'
'3 large egg yolks, slightly beaten'
'3/4 cup of heavy cream or milk'
'A pinch of nutmeg'
'Salt and black pepper to taste'
'3 large egg whites, beaten until frothy'
'2 tablespoons of chopped fresh parsley'
'1/4 cup of butter or margarine'
'4 green onions, finely chopped'
'1/4 cup of finely chopped onion'
'1/2 kg of tomatoes, peeled, seeded, and diced'
'1 tablespoon tomato puree'
'1 tablespoon sugar'
'1/4 teaspoon dry basil'
'3 large egg yolks, slightly beaten'
'3/4 cup of heavy cream or milk'
'A pinch of nutmeg'
'Salt and black pepper to taste'
'3 large egg whites, beaten until frothy'
'2 tablespoons of chopped fresh parsley'
'Melt the butter or margarine in a small saucepan.'
'Add the green onions and onion, and sauté until they become translucent.'
'Add the tomatoes, tomato puree, sugar, basil, nutmeg, salt, and black pepper
Cook over medium heat, uncovered, for 30 minutes, or until the mixture thickens.'
'Let it cool, then stir in the egg yolks, heavy cream or milk, and a pinch of salt
Beat gently to combine.'
'Fold in the beaten egg whites and mix delicately.'
'Divide the mixture among 5 mini tartlet pans that have been well greased.'
'Cover with parchment paper or aluminum foil, pre-scored.'
'Place the tartlets in a baking dish with hot water, enough to reach 2/3 of the way up the sides.'
'Bake in a moderate oven (170°C) for about 15 minutes, or until firm.'
'Remove from the water and serve warm or at room temperature
Serve 5 portions.'
