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3 lb Tomatoes, peeled, seeded, -cut into quarters 2 tb Butter or margarine 1 lb Onion, coarsely chopped 1 Clove garlic,minced 2 tb Butter or margarine 1 tb Minced parsley 1/4 ts Dried tarragon leaves 1/4 ts Dried basil leaves 1/2 c Sour cream 3 Eggs 1 Baked 9 inch rectangular or -round tart shell 1 tb Dijon-style mustard 18 Cooked pearl onions Minced parsley
8 Servings