|Ripe tomatoes||6 Large|
|Spanish onions||3 Medium|
|Grated parmesan cheese||3 Tablespoon|
|Olive oil||2 Tablespoon|
Peel, seed and cut the tomatoes very small.
Heat oil, add tomatoes; let them reduce until the water evaporates.
Mix to a paste.
Peel and slice the onions.
Saute them in butter until soft and slightly colored.
Sprinkle the shell with grated parmesan cheese.
Add the onions and rosemary.
Cover the top with tomatoes.
Arrange the anchovies in a lattice effect and place a ripe olive in the center of each square.
Brush the olives with a little olive oil or let them soak in oil before adding to the tart.
Bake at 375 degrees until the crust is cooked through, about 30 minutes.
Brush with oil before serving.