Gastronomous

This is a great late-late-late night snack, or an early morning breakfast with a twist.

All you need is a tomato, and egg and you are in business! Serve with crusty bread for a real treat

Ingredients: (per serving)

4 slices of tomatoes
2 slices of mozzarella 1/4 inch thick
1 egg
1 Tbsp olive oil
salt & fresh ground black pepper to taste
1 spring fresh cilantro or basil if you prefer

Preheat the oven to 400 degrees. In a bake proof dish, drizzle the olive oil and arrange the 4 slices of tomato to form a base. Place the slices of mozzarella on top, carefully break the egg and place so that the yolk stays between the tomato slices. Salt to taste. Place in the oven, let cook for 4 minutes, less if you like your eggs runny. Remove from oven, sprinkle with the ground pepper and the herb of choice and serve immediately with crusty bread.

This jam has a unique sophisticated flavor; perfect for a tea Party!
Try it on petit toast, English muffins or tea biscuits .
The recipe is simple to make; just remember use firm Roma tomatoes or any “firm” variety

Ingredients: (for two pint size jars)
4 cups Roma tomatoes, peeled and diced
4 cups granulated sugar
2tsp.orange juice juice
1 pint fresh red raspberries or 1 box frozen

Place tomatoes in a non-reactive pot with the raspberries. Add orange juice and sugar. Bring to a boil, reduce heat and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Let cool and place in sterilized canning jars.