TOMATO PIE WITH ONIONS, ANCHOVY, FENNEL SEEDS, FRIED BREADCRUMBS AND PINE NUTS

I often wonder if it is laziness, disregard for my own body or a secret fear of dying that makes me so lousy to go to the doctor, it takes me ages to phone to get an appointment and actually get going and by then I have collected several ailments to ask about and I come out with a handful of prescriptions and feel very gratified indeed, by then I feel as if I get value for the time spent in the waiting-room. In reality I should go more often because sitting there waiting together with 20 old people with serious problems and not makes me feel so young and fit, almost invincible! I never learn. But I honestly can think of billions of things that I can spend my time better on than running to the doctor (what a contorted phrase that is!) so I doubt I will change unless I get seriously ill and so far I have been very lucky.

But I wish someone could think of something to do in the waiting-rooms for those who have to go often, why not divide the rooms into active and inactive areas, one for those who want to chat, read, maybe even surf on the internet and then a calm zone for those who feel the need to turn inwards or want to use the moment for meditation and rest for the mind. There are so many simple things that you could make to make the waiting-room into an oasis to which you want to return rather being like me who does my best to avoid it. But then maybe they would be too full...

TOMATO PIE WITH ONIONS, ANCHOVY, FENNEL SEEDS, FRIED BREADCRUMBS AND PINE NUTS


pie crust:
use your own favourite recipe, use mine (but half it as this is a smaller pie) or buy it ready-made if you are on vacation or in a hurry

filling:
2-3 mature tomatoes
1 medium onion
4-6 anchovy fillets
1-2 tblsp pine nuts
1-2 tsp fennel seeds, chopped or crushed
2-3 tblsp breadcrumbs
salt
extra-virgin olive oil

Make the pie crust and line an oven-proof pie form with it.

Fry the breadcrumbs in a little olive oil until golden.

Slice the tomatoes into thin slices and make a layer of them in the pie, do the same with the onion. Chop the anchovy fillets roughly and spread them out over the tomatoes and onion, sprinkle the fennel seeds and a little salt over it all and then top with the fried breadcrumbs.

Bake in a pre-heated oven (175°C/350°F) for 25-30 minutes or until the pie is ready.