I found these beautiful Orange OxHeart Heirloom tomatoes hidden on Sunday when I was picking my garden, and I wanted to use all of them before they spoiled, so I decided to bake them. My only inspiration for what to do with them was adding another striking color to the orange, so I added red (looks purple) onion.
Heirloom Tomato Bake
- 6 Heirloom tomatoes
- 1 red onion (although it looks purple)
- Whole garlic cloves, sliced
- Fresh squeezed lemon
- Balsamic vinegar
- Kosher salt/pepp/thyme
I simply sliced the tomatoes and onion, and layered them in a glass 8×8 baking dish. Then I placed the sliced garlic cloves throughout, drizzled with a bit of olive oil (I’m out of macadamia), and sprinkled with kosher salt/pepp and dried thyme. I popped the dish in the oven around 400 degrees, and let them cook down until they were sizzling. I took the dish out, and squirted the juice of a fresh lemon, and a small drizzle of balsamic and put back in the oven to warm. Voila, roasted heirloom tomato bake!
I was also craving protein, but wanted something easy, so I went to eggs and ended up with egg muffins. Fun, easy, and the potential to make a million different ways, makes them even better.
- 10 eggs, beat in a dish
- Diced red bell pepper
- Diced red onion
- Diced jalapeno (I used 2 small from the garden)
- Diced garlic
- Fresh cilantro
- Kosher salt/pepp
I cooked them for about 15 minutes at 400 degrees, and I think next time, they’d take even less time. They puff up really well, but cook fast. The texture was a little dry (not even dry, maybe just eggy?), so next time I think I’d add raw organic heavy cream, or butter to make them a bit more creamy. Either way, so easy 🙂