Roasted Heirlooms and Egg Muffins!

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.

Egg Muffins

  • 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

Mix everything together and pour into lightly greased/buttered/oiled muffin cups.

 

 

 

 

 

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 🙂

Orange OxHeart

The Orange OxHeart Heirloom Tomato has arrived. It has been V…E…R…Y slow. I love the orange color and can see now why it is associated with a heart. I can’t wait to see how the taste varies.