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Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 x shallots finely diced
• 1 x garlic clove finely minced
• 8 x plum tomatoes seeded, peeled,
•     and coarsely minced
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 x basil leaves cut into chiffonade
• 2 Tbsp. extra virgin olive oil
• 8 lrg Large eggs
• 2 Tbsp. water
• 3 Tbsp. grated Romano cheese
• 8 x asparagus spears trimmed, blanched,
•     and cut into 1/2" pcs
• 1/2 c. fresh peas
•     (or possibly defrosted frzn peas)
• 3 Tbsp. finely-minced fresh parsley
• 6 x basil leaves cut chiffonade
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

Mix All The Tomato-basil Concasse Ingredients Together And Set Aside. Preheat Oven To 400 Degrees. Heat Extra Virgin Olive Oil In A Large Saute/fry Pan Over High Heat. Whisk…

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