Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice.
Peel two tomatoes and take out the seeds; then mix them with an ounce of butter, chopped marjoram, parsley, and a tiny pinch of spice. Add three eggs beaten up (the yolks and whites separately), and make an omelet.
Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.
Cut up three or four tomatoes, and put them into a stewpan with a piece of butter the size of a walnut and a clove of garlic with a cut in it. Put the lid on the stewpan and cook till quite soft, then take out the garlic, strain the tomatoes through a fine strainer into a bain-marie, beat up two eggs and add them to the tomatoes, and stir till quite thick, then put in two tablespoonsful of grated cheese, and serve on toast.
This recipe is from my friend’s Gramma. It is the best way to eat fresh tomatoes in the summer, hands down! It is recommended that you make it ahead of time and let it sit overnight, but I’ve done it just a couple of hours before hand and it still was great. If you want to make it even tastier and more impressive add fresh mozzarella balls. — posted by Mama Sweet Rolls
The recipe was originally intended to be served over pasta and if you want to have it that way, just cook up 1 pound of fettuccine and mix in the topping. We like this over garlic crostini. This would also be good over fish or chicken, or even as a simple salad. From Real Simple August 2007. — posted by kburie
“We use just a touch of pancettacured Italian-style baconto balance the sweet tomatoes and peppery watercress. Make it a meal: A salad tossed with a red-wine vinaigrette completes dinner. We like the texture of ’shelf-stable’ prepared gnocchi found in the Italian section of most supermarkets, but frozen and fresh refrigerated gnocchi also work well here.” EatingWell, June 2007. — posted by DiScharf
This recipe from the *Italian Cookbook 2* of the Australian Womens Weekly cookbook series admittedly requires extra work, but makes up for it w/a company-worthy outcome that is visually stunning as a main-dish when served w/an Italian salad + garlic bread. The polenta is stuffed w/salami, sun-dried tomatoes, black olives & cheese. It has 2 cooking steps, but all the prep is done in advance of the final cooking step in the oven. I have not made this recipe yet, but did simplify the recipe & prep. I am hopeful that someone among you will be open to an adventure & give it a try. Pls see my notes Re pan sizes + a 2nd stuffing option at the end of the prep. (This recipe serves 6 as a main-dish or 8 generously as a side-dish. Time does not include chilling the polenta under refrigeration for several hrs or overnite). *Enjoy* ! — posted by twissis