TOMATO CUSTARDS

Ingredients

• 4 cups Chopped tomatoes
• 8 count Eggs
• 1 count Sliced onion
• 1 count Bay leaf
• 1 count Fresh parsley sprig
• 1/2 cup Water (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
• 1 cup Cream sauce (Quantity estimated (not specified in original recipe))
• 1/2 cup Green peas (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a covered saucepan, combine the chopped tomatoes, sliced onion, bay leaf, and parsley sprig. Simmer over medium heat for 15 minutes, or until the tomatoes have softened and released their juices. (Prep time: 5 minutes, Perform time: 10 minutes)
2. 2Strain the tomato mixture through a fine-mesh sieve, discarding the solids. If the strained liquid measures less than 2 cups, add water to reach that amount. (Prep time: 0 minutes, Perform time: 5 minutes, Waiting time: 0 minutes)
3. 3In a separate bowl, beat the eggs. Gradually whisk the strained tomato liquid into the eggs until well combined. (Prep time: 5 minutes, Perform time: 5 minutes)
4. 4Preheat oven to 350°F (175°C). Lightly grease individual baking cups with butter. Pour the egg and tomato mixture into the prepared baking cups. Place the baking cups in a baking pan and add hot water to the pan, reaching halfway up the sides of the cups. Bake for approximately 15 minutes, or until the custards are set but still slightly wobbly in the center. (Prep time: 5 minutes, Perform time: 15 minutes, Waiting time: 15 minutes)
5. 5Remove the custards from the oven and let them cool slightly. Turn the custards out onto plates and serve immediately with a cream sauce and green peas. (Prep time: 0 minutes, Perform time: 5 minutes)