I love a lazy Summer Sunday morning drinking coffee, watching CBS Sunday morning and making an easy savory brunch!
Slice your favorite Organic cherry tomatoes. I used my mother’s home-grown sun gold and sweet 100’s. Finely chop some onions and pre-heat the oven 325 degrees. Toss the tomatoes and onions in some olive oil, a pinch of sea salt, black pepper, oregano, and thyme. Place the mixture on a parchment lined baking pan and spread it out. Cook for 1-2 hours until the tomatoes begin to caramelize.
Slice some fingerling potatoes, onions and Summer squash. Roast them in a pan with some olive oil, sea salt and pepper. Add a dash of smoked paprika, Aji Amarillo, and oregano. Cook for 20-25 minutes while turning the mixture to cook evenly. Poach 1-2 eggs per person.
Serve your Gluten-Free Brunch on top of a pile of Sweet Roasted Tomatoes and Spicy Potatoes and Poached Eggs. Add a small pinch of smoked sea salt, black pepper and hot sauce to your desired spiciness. I think this is my new favorite Gluten-Free Brunch!
TIP – Roasting Cherry Tomatoes is a make ahead project but you can do so many things with them once they are done. You will see that it takes just a few minutes to prepare. The hard part is having the patience to let them cook. Make as big of a batch as you can. Your house will smell amazing and people will come to your door wanting a taste of what you are cookin’ up! I like to make appetizers with it and use it as a topping on everything including sandwiches burgers and pizza. One of my favorites is serving it with some Gluten-Free bread or thin pizza crust. This is perfect to smear on some soft creamy cheese and add the tomatoes. In my opinion, the tomatoes are perfect … alone … in the tastebud spotlight! The GF bread just helps the Sweet Roasted Tomatoes get to your tastebuds! This bite really tastes like a warm Summer day!