Wash and quarter the tomatoes. Wash or peel each of the carrots, onions, celery and basil and chop finely. In a saucepan, bring the olive oil to a slow boil with the vegetables and basil, add the sugar, salt, pepper and cook for 1 minute.
Then reduce the heat and cook the sauce over low heat until it reaches the desired consistency. Remove from heat, let cool and pass through a strainer once or twice.
Season to taste with salt, pepper and sugar. You can prepare the sauce ahead of time. Beat the eggs in a bowl, add salt, pepper and milk and whisk vigorously (about 1 minute). Coat a frying pan (preferably non-stick) with a little oil, heat it and add half of the egg to the pan. Bake an omelet over medium heat and remove it from the pan when it is fried but still moist inside.
Bake a second omelet with the remaining egg. Roll up the two omelets one at a time and cut into 2 cm slices.
Now heat the tomato sauce in the pan, add the omelet strips and warm them in the sauce. Arrange on plates and sprinkle with parmesan cheese.
Enjoy hot, lukewarm or cold!
It is best to serve with fresh ciabatta.