Saturday, October 15, 2011

Early Fall Brunch

An employee of Mike's gave us some homegrown tomatoes. We used some for BLTs and they were delicious. I needed to use the rest soon before they went bad. I decided to roast them and use them for brunch.

Here's what I made:

~1 dozen tomatoes, chopped
1/2 large red onion, chopped
2 large garlic cloves, peeled, cored and pressed
extra virgin olive oil
kosher salt and freshly ground pepper

grated Pecorino Romano

Toss together the first 5 ingredients. Roast in a 425 degree oven for approximately  30 minutes.

Make an omelette or scrambled eggs and use the tomatoes as a filling or to scramble with eggs. Serve with bacon and toast or your favorite brunch dishes.

This was an amazing combination and a special brunch. Enjoy!

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