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Tortino of Sundried Tomatoes Recipe

Tortino of Sundried Tomatoes

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  • on February 03, 2007

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    i almost wonder if this was a typo on the ingredients list. but a cup of julienned sundried tomatoes creates a horrible imbalance with only four eggs. i made with five egss and only 3/4 cup, and it was still basically mouthfuls of sundried tomato.

    make with the fresh toms, and maybe 1/2 to 1/3 the garlic and you'd have a nice dish. if you want to use sindried toms, use 1/4 cup or less.

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