A bountiful tomato harvest
So my tomato plants are prolificly producing this week, so I thought it only be best to share my favorite recipes…Hence, the first ever Tomato Week on Youshouldgrowthat….if you have ever looked forward to “Shark Week,” on the Discovery Channel, well, think of it that way. Only not as violent….at least for humans 
Here is a simple one for you to try:
I call it “Egg Over Tomatoes.” I said it was simple didn’t I!
First cut your tomatoes, I have these sweet, tangy Sweet Chelsea Cherry tomatoes.
Sweet Chelsea Tomatoes in halves
I then salt and pepper these tomatoes and drizzle a lil Extra Virgin Olive Oil.
Then get your frying pan super hot and spray with nonstick spray.
Hot Pan
Crack an egg in the pan (I prefer cage-free organic myself–more flavor, richer yokes and good for the soul). Salt and Pepper…
Good Ole Egg
Fry egg until over-easy…this is important for the recipe.
Take over-easy egg and place on top of your bed of tomatoes.
Break the yoke over the tomatoes and there you have it. The rich yok center, drizzles over the tomatoes with an incredibily velvety mouth feel. Sometimes I garnish with fresh basil from the garden too.
"Eggs Over Tomatoes"
It is a decatent, simple breakfast, lunch or snack even. It reminds of my days in Europe…on just about every menu regardless of meal or country there was some sort of egg dish with a fried egg on top.
You should try it.
What is your favorite tomato recipe…share with us during Youshouldgrowthat’s “Tomato Week!“
m
5 comments
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July 11, 2011 at 4:48 pm
christineramsey
Love eggs and can’t wait to try this! Also made Panzanella (Italian bread and Tomato Salad) last night. Very, very good.
And thank goodness Tomato Week is non-violent. With all due respect to your former employer, Discovery Channel, Shark Week is way too scary for an old swimmer like me.
July 11, 2011 at 5:08 pm
K. Melissa Kennedy
Yikes…i can imagine the fear…but everyone can embrace Tomatoes!
Ohhh….Panzanella….one of my favs!
m
July 11, 2011 at 7:05 pm
Diantha Pinner
My tomatoes are producing well, too. I made my first-ever red sauce last week and don’t know why I hadn’t made it before. So easy and so good!
Tomato Sauce with Basil and Garlic
Blanch 2 pounds of tomatoes, slip skins off and chop coarsely. Put in a saucepan with 5 T olive oil, 5 minced cloves of garlic, 1/2 t salt, and a few grinds of pepper. Simmer until the juice is reduced and sauce thickened (about half an hour). While sauce is cooking, wash a large bunch of basil and tear the leaves into pieces. When sauce is ready, stir the basil into it and remove from heat.
July 13, 2011 at 4:47 am
christineramsey
Sounds great. I have lots of roma’s and I was wondering what to do with them. I’ll make your sauce. Thanks.
July 11, 2011 at 7:14 pm
K. Melissa Kennedy
Awesome…I am going try this tonight! Thanks Diantha!