Roasted Tomatoes with Eggs
You can refrigerate roasted tomatoes for up to 3 days. The sauce (pureed) freezes well.
Ingredients
- 8 cups tomatoes, cut into 1-inch chunks (leave skins on)
- 6-8 pressed garlic cloves
- 1 packet Splenda, or 4 Tbsp. sugar
- Salt & pepper
- 1 cup fresh basil, chopped
- Olive oil, drizzle
- For breakfast: Eggs, fresh tomatoes, avocado, spinach + roasted tomatoes
Instructions
- Preheat the oven to 400 degrees. Put the chopped tomatoes in bar pan or rimmed baking sheet. Add the rest of ingredients, ending with drizzled olive oil.
- With you hands, mix together.
- Place in the oven and roast for 1 hour to 90 minutes, depending on the consistency that you want the tomatoes to be (juicier or dryer).
- Remove from the heat and allow to cool for about 30 minutes. Serve with baguette bread, puree as a dip (add sour cream), or serve on top of eggs (spinach, fresh tomatoes, avocado) for breakfast.