Friday, February 18, 2011

D-Feast Friday: Baked Tomatoes.

I absolutely love this recipe, which was created by one of my best buds (the one in Kansas City). It made a great breakfast this past weekend when I attempted it, and Aaron agreed with me that we'll be making it a part of the regular rotation.

Baked Tomato with Egg and Pesto

Preheat your oven to 425 degrees, with the top rack up as far as it will go. (Those are her instructions - I had to put it down one notch, as the "top shelf" usage woke my smoke alarms up. I'm a bad broiler.)

Cut about the top 1/8 off of the tomato and "gut" it out. (I used a melon baller/scoop, because it's easier and doesn't scrape the sides, but a regular ol' spoon will work too.) Place it, or as many as you're making, in a ceramic or stoneware baking dish sprayed with oil/Pam/whatever. If the tomato doesn’t sit upright in the dish, just bevel the bottom of the tomato by cutting off a tiny sliver to make it flat.

Spoon about a tablespoon of pesto - I bought the stuff in the jar, or you can make your own, if you're ambitious - into the bottom of the hallowed tomato, and crack one egg into it.


Season with salt and pepper to taste, and bake for 20 - 25 minutes until the egg whites are set and the yolks are a little bit runny, still.

Then, take the tomato(es) out of the oven and turn your broiler to "high". Sprinkle (or smother - whatever, I don't judge) with a shredded cheese. I used mozzerella.  Broil for 4 - 5 minutes, or until the cheese starts to get crusty and golden.

I counted the tomatoes as a "free food", but did serve it with some golden yukon potatoes (they have a lower GI than Russett potatoes, which is handy) that I cut up and tossed with olive oil, salt and pepper.

Ta da!

14 comments:

  1. That sounds awesome. I think I shall make that after work, I even have all the ingredients!

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  2. yum! you're making me hungry...

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  3. That looks SO YUMMY!
    Thanks fo sharing and for making my lunch of greek yogurt and a Gala apple look totally unappealing!

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  4. I think I just licked my computer screen! That looks so yummy!

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  5. that looks seriously delicious and easy enough that even I can do it:)

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  6. Looks way better cooked, then pre-cooked. Yummy!
    Cheers.

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  7. Looks yum. I didn't realize tomatoes had different GI values. Good to know!

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  8. Ummm, sounds great but you really shouldn't broil in a glass or ceramic pan. They will break.

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  9. Anonymous - thank you for pointing that out! I used a baking stone when I did this, or a metal pan/baking sheet can work too.

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  10. The picture that came up in the reader kind of grossed me out until I actually read the recipe. HOLY CRAP that looks reeeeally good. gonna try it, THANKS!

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  11. Ohhhh, this looks really interesting! I normally grow slicing tomatoes, but I bet I could find some good stuffing tomatoes at the farmer's market in spring to use for the recipe. Hmmmm!

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  12. Oh my gosh, that looks SO GOOD!!!!! I want!!! Only thing is I can't stand runny egg yolks, I think I'll try either breaking the yolk or beating the egg in a bowl before putting it in the tomato. But YUM!

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  13. I made this last weekend. It was delicious :)

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