Almost every weekend we have cooked tomatoes for breakfast, which are easy to cook in the oven while I am poaching or scrambling eggs. I put halved tomatoes in an ovenproof dish that can go straight to the table and chuck in a little olive oil, salt, pepper, a few dashes of soy sauce and Worcestershire sauce, plus some grated garlic and chilli flakes to taste. This goes in the Aga for 10-15 minutes (about 200C/fan 180C/gas 6 in a conventional oven). I then serve it with sourdough toast, eggs and, if it’s the weekend, some bacon. My partner Ben likes his tomatoes with a little Parmesan grated over the top.
Sometimes, but not as often as I’d like, we have some cooked breakfast tomatoes left over. When they have cooled, I give them a taste and sometimes add a little olive oil and cider vinegar and pop them in the fridge. At lunchtime I then have a versatile extra to put with anything.
Try cooking some brown rice with salt, pepper, a tablespoon of coconut oil and the requisite amount of water. I do mine in our old rice cooker, but, obviously, you can cook the rice in a pan in the normal way. When ready, drain the rice and put it in a pretty serving bowl. Once it has cooled a bit, toss with the leftover tomatoes, followed by small cubes of feta cheese. A good lunchtime salad.