Making and Egg In Tomato Bake

[kevin313]

I had some tomatoes leftover from another project and they were starting to get soft, so we made this dish for a Sunday brunch. Winter tomatoes here in Michigan are awful - they have no flavor at all, so roasting them actually improves their taste. This is really good in the summer when the good tomatoes are everywhere in abundance!

 

[kevin313]

Here's the recipe:

 

[michaelman2]

Okay, I am officially hungry and on a quest for decent tomatoes here in Atlanta ! This sounds like a winner and keeper!

 

[foraloysius]

Thanks for sharing another recipe! I have that same peppermill, I bought it at Ikea. I love it because there is never any pepper left anywhere because you keep it upside down.

 

[frigilux]

I want to try this one, too. Have made rice-stuffed tomatoes for years (although the rice is now shredded cauliflower to save carbs) but have never heard of using an egg. Thanks, Kevin!

 

[alr2903]

Good to know about cooking/ roasting the tomatoes a bit first.  I would think a quiche filling might work?  I do not  care for the pie crust part of  quiche.   Would certainly make an attractive brunch. "Quiche LaMatoe"

Thanks Kevin you come up with some really appetizing food!