This is the recipe (by request) for the tart I whipped up the other day for JP and myself when I ran over to the vineyard to gather my important documents. It is best with super-ripe, garden tomatoes!
A simple savory crust prebaked (I just made one with semi-whole-wheat flour, palm oil, olive oil, salt, and water).
3 medium sized onions, (about 2 cups of sliced onions)
2 large garlic cloves
a small bell pepper (orange or red)
5 small very sweet, fresh-picked tomatoes
3 anchovy filets
optional: a sprinkle of fresh rosemary, thyme, or herbes de Provence.
Slice your onions and toss them in a deep dish frying pan with olive oil to cover the bottom, turn on the heat beneath and begin to sweat them. Turn down the heat and let them start to caramelize.
Chop the bell pepper and add it to the onions. Stir so they don't stick or burn.
Crush and chop the garlic, and add it to the pan.
Chop the tomatoes into quarters or eighths (depending on size) and add them before the garlic burns (a couple minutes).
Let simmer and reduce.
Pull out the anchovy filets and drop them into the simmering oil. Mash them with a wooden spoon, and blend into the rest of the mixture. -- Anchovies literally melt when simmered in oil.
Pour the mixture into your pre-baked pie crust. Spread it out. Sprinkle a bit of shredded cheese on top. I also put chunks of goat's cheese into the tart. Pecorino is also an option -- you can go creamy and tart, or salty and chewy.
Bake till it is nicely reduced and melted, perhaps 15 minutes. And enjoy -- hot, warm, or cold the next day.