To prepare the crust, combine flour, salt and Extra Virgin Olive Oil from Spain in a food processor. Pulse a few times until incorporated. Slowly add water and keep pulsing until it forms a dough.
Press dough into a 13 inch tart pan, making sure it goes up the sides. Prick the dough with a fork and bake at 375F for 30 minutes, until golden brown. Take crust out of the oven and reduce temperature to 350F.
In the meantime, prepare the tomato filling. Heat Extra Virgin Olive Oil from Spain in a large non stick skillet. Add chopped tomatoes, garlic, salt and sugar. Cook over medium heat for about 45 minutes.
Add chopped basil and thyme and continue cooking for another 20 minutes.
Spread filling over crust and bake at 350F for 30 minutes.
Drizzle some Extra Virgin Olive Oil from Spain on top before serving.
Recipe by Vicky Cohen and Ruth Fox
BIO
Vicky and Ruth, the two sisters behind the May I Have That Recipecooking blog, were raised in Barcelona, Spain. They bring a blend of Mediterranean influences to their cooking and their healthy vegetarian recipes. In order to keep their multicultural background alive, they created May I Have That Recipe to feature seasonal, fresh recipes that appeal equally to experienced and first time cooks. Want to know more about Vicky and Ruth? Click here.
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