3 tablespoons butter
1 (14 ounce) can diced tomatoes with green chile peppers
3 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 tablespoon vegetable oil
2 large eggs
1 (8 ounce) package cream cheese
1 1/2 cups chopped onion
1 (10 ounce) can tomato paste
1 (4 ounce) can sliced ripe olives
1 (8 ounce) can tomato paste with skim
1 tablespoon diced black olives
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, mix softened butter, tomatoes, garlic, salt, pepper, nutmeg, oil and eggs. Stirring constantly, bring to a boil. Boil for 10 minutes, stirring constantly. Reduce heat to low, and simmer for 30 minutes.
Stir tomato paste into tomato mixture in a small bowl, mixing well. Add orange juice, olives and tomato paste to tomato mixture along with chopped onion.
Spread tomato mixture in a 9x13 inch baking dish. Cover with foil to prevent spreading. Beat cream cheese to melting point. Fold cream cheese into tomato mixture. Spread spread mixture into prepared baking dish. Cover baking dish loosely with foil.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of pie comes out clean. Cool completely, and serve warm.