Serves 4 to 5
• 2¼ lbs. tomatoes (about 8 medium-sized)
• 1 tsp. salt, and more to taste
• 1 medium-sized yellow onion
• 2 cloves garlic
• 3 Tbs. olive oil
• 2 bay leaves
• ½ tsp. dried basil, crushed
• ½ tsp. dried tarragon, crushed
• 2 Tbs. chopped fresh parsley
• 5 cured black olives, pitted and sliced coarse-ground black pepper to taste
• 8 to 10 eggs
• milk
• butter for frying
1. Blanch the tomatoes in boiling water for about 2 minutes and then peel them. Chop the tomatoes very coarsely and put them aside in a bowl with the salt.
2. Chop the onion, mince the garlic, and sauté them in the olive oil in a large skillet until they begin to show color. Add the bay leaves and sauté a few minutes more. Add the tomatoes, the basil, tarragon, parsley, and sliced olives, and cook over medium heat, stirring occasionally, until the sauce is thick. It should take about 40 to 45 minutes.
3. Make individual omelets according to the directions. Spoon on some of the hot Provençale sauce just when the eggs are nearly set, and fold the omelets over the sauce. Serve immediately.
