15 dec

Tomato Paste

Mrs MB Crozier, Albury Branch

SERVES 4

3 large ripe tomatoes, finely chopped

50 g butter

1 onion, finely chopped

50 g fresh breadcrumbs

50 g (½ cup) grated cheddar cheese

large pinch of cayenne pepper

2 eggs, well beaten

hot buttered toast, to serve

Combine the tomato, butter and onion in a saucepan and bring to a simmer. Cook, stirring often, over medium heat for 6–7 minutes, or until the onion is very soft.

Add the crumbs, cheese, cayenne and eggs and cook, stirring constantly, for about 3 minutes, or until the mixture has thickened slightly– do not allow it to boil or the eggs will scramble.

Season well with salt and pepper and serve on buttered toast.