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Seasoned With Salt: Stuffed Tomatoes
What's a mama to do
when her husband comes home with a crate full of tomatoes?
She's gotta get creative!
If you have a bounty of tomatoes to work with,
and you're looking to create a healthy breakfast,
(or you'd like breakfast for dinner),
have I got a recipe for you!
This recipe was found on recipe4living;
however, it didn't have pictures shown in conjunction with the steps.
For those who are unsure in the kitchen,
or less than confidant when trying something new,
(me, me, me),
pictures are priceless!
(As a writer, I'm often coached to "write what's not there",
the same holds true when you find a recipe without pictures;
create what you wish had been there to see you through
and, by so doing,
help other mama's to see too).
however, it didn't have pictures shown in conjunction with the steps.
For those who are unsure in the kitchen,
or less than confidant when trying something new,
(me, me, me),
pictures are priceless!
(As a writer, I'm often coached to "write what's not there",
the same holds true when you find a recipe without pictures;
create what you wish had been there to see you through
and, by so doing,
help other mama's to see too).
Ingredients you'll need:
8 medium sized tomatoes
(The crate my hubs brought home were vine-ripened)
(The crate my hubs brought home were vine-ripened)
1/8 tsp. salt
1/8 tsp. pepper
2 Tbs. olive oil
8 eggs
1/2 tsp. oregano
8 slices of bread, fried in butter
Serving Size/Yield: 4 to 8 Servings
Directions:
Cut off the tomato tops and remove the seeds and juice.
Put in a greased casserole dish
(I used Pam Cooking Spray for the "grease"
and I used a 11.75 by 7.5 sized casserole dish; the tomatoes fit perfectly)!
Sprinkle with oil, salt, and pepper.
Breach (or break) one egg into each tomato.
Sprinkle additional oil, salt, pepper, and oregano onto each one.
Cook in oven at 400 degrees for 40-45 minutes.
(The original recipe said to bake for just 20 minutes;
but, in order for my eggs to cook through,
I had to double that time to 40 + a handful more).
but, in order for my eggs to cook through,
I had to double that time to 40 + a handful more).
As your stuffed tomatoes enter their final stretch of bake time,
set a pan on your stove-top and get your burner (and pan) nice and hot;
make your pat of butter sing out a round of applause
as it melts in the pan.
Follow this up by placing your slices of bread in the pan.
Your bread is done when it's golden brown, and toasted on both sides,
just like the bread would look off of a nicely toasted, Grilled Cheese Sandwich.
(I fried up two slices of bread at time for a total of 6
based upon my family's size/those who would be eating with me).
set a pan on your stove-top and get your burner (and pan) nice and hot;
make your pat of butter sing out a round of applause
as it melts in the pan.
Follow this up by placing your slices of bread in the pan.
Your bread is done when it's golden brown, and toasted on both sides,
just like the bread would look off of a nicely toasted, Grilled Cheese Sandwich.
(I fried up two slices of bread at time for a total of 6
based upon my family's size/those who would be eating with me).
As the timer goes off and signals your meal is done,
and ready to be served,
put on your handy dandy oven mitts
and ready to be served,
put on your handy dandy oven mitts
and remove the stuffed tomatoes from the oven.
Serve your stuffed tomatoes on (or with) the fried bread slices.
My 6 year old daughter enjoyed it best with the stuffed tomatoes
and fried bread
being cut up and mixed together.
and fried bread
being cut up and mixed together.
There's no wrong or right way to eat this dish; it's simply delicious!
Even better!?!
It's one of those recipes that sets you up for success:
Any left-overs you have
end up tasting just as good, (if not better), the day after it's first baked;
yum!
"Whether you eat or drink or whatever you do,
do it all for the glory of God"
1 Response
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Jean Postema
March 12, 2018
Sounds so good that even your good ole mom will be giving this a try soon.