Thread Number: 70162  /  Tag: Recipes, Cooking Accessories
Making and Egg In Tomato Bake
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Post# 930819   4/6/2017 at 08:30 (442 days old) by kevin313 (Detroit, Michigan)        

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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!

Post# 930821 , Reply# 1   4/6/2017 at 08:30 (442 days old) by kevin313 (Detroit, Michigan)        

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Here's the recipe:

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Post# 930824 , Reply# 2   4/6/2017 at 08:58 (442 days old) by Michaelman2 (Atlanta, GA)        

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

Post# 931003 , Reply# 3   4/7/2017 at 05:19 (441 days old) by foraloysius (Leeuwarden, the Netherlands)        

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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.

Post# 931019 , Reply# 4   4/7/2017 at 08:16 (441 days old) by Frigilux (The Minnesota Prairie)        

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!

Post# 931023 , Reply# 5   4/7/2017 at 09:21 (441 days old) by alr2903 (TN)        

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!

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