Tomato pie

Don't underestimate this easy pie! Despite its simplicity, it offers an excellent taste and a nice solution for a light meal or a snack

Ingredients (for a normal size pyrex dish):
1 ½Kg of ripe but firm tomatoes, roughly chopped (peeled and seeded)
500gr. of cherry tomatoes, cut in half
5 tbsp of olive oil
1 large onion, finely chopped
1 clove of garlic, finely chopped
pinch of sugar
1 tsp of balsamic vinegar
salt
pepper
½ tsp of sweet paprika
2 tbsp of Kefalotyri cheese, grated (or other similar hard and salty cheese)
1 tsp of fresh oregano, finely chopped (or 2 tsp of dry oregano)
2 sheets of shortcrust pastry (or puff pastry if you prefer)
1 egg, lightly beaten
black sesame

Method:
Preheat the oven to 180°C.

In a large frying pan warm the oil in high heat and when ready, sauté the onion along with the garlic until they get softened but not browned.

Add both types of tomato and the sugar. Stir with a wooden spoon until they get to the boiling point and then add the balsamic vinegar. Leave the sauce to get to the boiling point again and season with salt and pepper.

Continue cooking the tomatoes at the same heat, stirring frequently, until you end up with a nice thick sauce with no water left in the pan. Take the pan off the heat and add the cheese. Stir well and in the end add the oregano.

Grease the bottom and the sides of a pyrex dish with some oil and lay the first shortcrust pastry sheet. Spread the filling evenly and cover with the second pastry sheet.

With a sharp knife score the pie into pieces and brush the surface with the beaten egg. Sprinkle on top with the sesame and put in the oven.

Bake for about 40-45 minutes until it is nicely coloured. Let it stand for half an hour before you serve, the cooked tomatoes take time to settle. The pie can be eaten hot or cold.