Baked Tomato And Egg Custard

Ingredients

• 1 can tomatoes
• Salt
• Pepper
• Onion juice
• 3 eggs, well-beaten

Method

1. 1 Stew the can of tomatoes until quite thick. Season with salt, pepper, and onion juice, then set aside to cool.
2. 2 To one cupful of the cooled tomato mixture, add 3 well-beaten eggs and mix thoroughly.
3. 3 Fill well-buttered timbale molds with the mixture.
4. 4 Place the molds in a pan of hot water and bake in a slow oven (300°F) until firm in the middle, similar to a baked custard.