For an 8 inch baked shell serving 6:

5 med. tomatoes, peeled, seeded, juiced and chopped (1 1/2 cups)
1 lg. clove of garlic, pureed
2 c. of sliced onions cooked in olive oil
Seasonings (as needed) : salt, pepper, oregano cayenne, tomato paste, olive oil
1 egg plus 3 yolks, lightly beaten
1/4 c. chopped parsley
8 anchovies mashed in olive oil
1/4 c. grated Parmesan cheese
1 or 2 lg. tomatoes, sliced

A different formula here - no milk or cream. Blend the tomatoes and garlic into the onions; cook, stirring, 10 minutes or until its a thick puree. Add seasonings; let cool until tepid. Beat in eggs and parsley. Spread anchovies in the shell; add the puree and cheese. Place tomato slices on top; drizzle on a little oil. Bake 30 to 35 minutes at 375 degrees.