8" pie crust (partially baked)
2 tbsp. olive oil
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
2 lb. ripe, red tomatoes
1/2 tsp. each: basil, salt and oregano
3 tbsp. tomato paste
3 tbsp. chopped parsley
1/8 tsp. pepper
3 anchovies (optional)
12 black olives
1 egg
3 egg yolks
1/3 c. parmesan cheese

Preheat oven to 350 degrees. Saute onions, green pepper and garlic in oil in heavy skillet. Add chopped, seeded, peeled tomatoes, herbs. Cover and cook over low heat for 5 minutes. Remove cover, evaporate liquid. Don't let it scorch! Remove from heat. Put eggs, anchovies, and paste in bowl and mix well. Combine both mixtures and pour into pie crust. Top with pitted olives and grated cheese. Bake until firm and golden, about 30 minutes. Serves 4 or cut into small squares for excellent hor d' oevres, hot or cold.