A little while ago someone may have let slip that Roma tomatoes are not very useful and really do not need to be grown.
Of course they are wrong.
The Roma tomato is the best for cooking uses and the most drought- and heat-resistant varietal out there. Here is an excellent use for some of them.
Baked Eggs with Tomatoes
- 10-14 medium Romas sliced in half length wise.
- 2 cloves garlic sliced thinly
- 6-10 basil leaves torn roughly
- 3 mushrooms chopped roughly
- 1 cayenne pepper diced fine
- 4 eggs
- 1/2 cup buttermilk
Rub a large pie dish with olive oil. Fill the base with tomato halves. Drizzle with more oil. Dot with the garlic slivers, mushrooms, cayenne and basil leaves. Season with salt and pepper and drizzle with more oil. Roast in oven at 360 degrees for 15 minutes. Meanwhile beat eggs with buttermilk and season with salt and pepper. Pour eggs over tomatoes and bake in oven until set, about 30 minutes.