Anononymous 8-08-05

2 medium tomatoes, chopped

2 chicken bouillon cubes

1 container (16 ounces) sour cream

3 eggs

1/2 cup grated Parmesan cheese, divided

1 frozen 9-inch deep-dish pie shell, thawed

1/4 cup Italian-flavored bread crumbs

2 garlic cloves, minced

Preheat the oven to 350 F. In a small saucepan, combine the tomatoes

and bouillon cubes over medium-high heat, stirring frequently until

the bouillon is dissolved; remove from the heat and set

aside. In a medium bowl, combine the sour cream, eggs, and 1/4 cup

Parmesan cheese; pour into the pie shell. In a small

bowl, combine the bread crumbs, remaining 1/4 cup Parmesan cheese,

and the garlic; mix well and sprinkle over the sour cream

mixture. Spoon the tomato mixture over the filling, and bake for 55

to 60 minutes, or until the filling is set. Remove from

the oven; let sit for 5 minutes then cut and serve.