Over our casual-no-plans holiday weekend we went out to brunch. I ordered the special which was poached eggs over roasted tomatoes and basil oil on sourdough bread. It was so simple and delicious I had to make it, or something similar. We have an absurd amount of tomatoes right now from the garden, the faster I can get them in the oven the better. Preserve. Sauce. Soup. Dried. Whatever. it all has to be done at once it seems.
And since I had roasted tomatoes the previous day it made sense to make this. If you follow me on Instagram you might have seen that I did a story on the Roasted Tomatoes recipe. Instagram just started Stories a few weeks ago and I’m just now getting my feet wet. I find it fun and light, the stories only last 24 hours. I never used Snapchat so I’m kinda glad Instagram picked up on the idea and integrated into their app.
Below are the recipes for the Roasted Tomatoes and the Basil Oil. From there it’s just assembly. I used Burrata cheese because it didn’t have much longer in the fridge, and way too good to waste, but this would work with an egg, poached or fried. Just something neutral in flavor because the tomatoes and basil oil are intense and delicious.
I will probably be back with more tomato recipes! Enjoy.
- 3-4 cups cherry tomatoes
- about 1/4 cup olive oil
- 3 garlic cloves
- 2 tablespoons Fresh thyme
Preheat oven to 325°. Line a baking sheet with parchment paper. Place the tomatoes on the baking sheet in a single layer. Drizzle with olive oil and toss until combined. Rough chop the garlic and thyme, then sprinkle over the tomatoes. Season with salt. Bake for 1-1 1/2 hrs until tomatoes have softened. Remove from oven, use right away or set aside to cool. To store them scoop the tomatoes in a jar, refrigerate for up to 1 week.
- 2 cups basil leaves packed
- 1/2 - 3/4 cup olive oil (depending on consistency)
Wash and completely dry the basil leaves. Add basil leaves, 1/2 cup of olive oil and salt in a food processor, run for about 1 minute or so until you’ve reached desired consistency. Add more oil if needed. Can be stored in refrigerator for about a week.
Toast a thick slice of sourdough bread, layer tomatoes and cheese (or egg) and top with basil oil. You will not be disappointed!