Simple broiled tomatoes

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Yesterday morning I woke up at 5:30am. Oof - me no likey. It’s Saturday! What's up with that? I laid in bed for a while scanning through Facebook, Twitter, and reading articles online hoping sleep would come. No such luck.

Eventually, I got out of bed around 7, made some coffee, and began to think about what I wanted for breakfast. Remembering the beautiful cherry tomatoes I purchased the day before, I decided that I’d use them somehow. Perhaps in an omelet? Or maybe slow roasted?

As I began to rinse them, I thought of my mom. On the weekends she would often (and probably still does) have an open faced english muffin topped with sliced tomatoes and melted cheese for breakfast. Yum.

In honor of Mother’s Day I decided to prepare these tomatoes in a similar fashion to the way my mama made ‘em. Since I’m avoiding sugar as much as possible right now (boo tummy problems) I skipped the english muffin and made the broiled tomatoes with cheese alongside a 7 minute egg.

This is a fresh and simple side dish that’s perfect to make your mom on Mother's Day or anytime. She deserves it!

No recipe needed really, just love. For reference, I used 4 cherry tomatoes for 1 serving.

Turn your oven to a high broil. Slice tomatoes widthwise. Place tomatoes (sliced side facing upward) on a sheet pan, sprinkle with salt and pepper and top with cheese (preferably a kind that melts easily). I used torn pieces of fresh mozzarella. Place in the oven for just a few minutes, until the cheese is melted and slightly browned. Sprinkle with fresh herbs and serve.

Happy Mother's Day to all the mamas out there!

Love, Meggie