This is a healthy and delicious umami brunch with oven roasted tomatoes, hummus and pesto. Of course, topped with two runny poached eggs, great to give you the energy you need for the day!
Oven roasted tomatoes
I have developed a passion for oven roasted tomatoes since I watched Ivan Orkin’s episode on Chef’s Table. In reality, they’re such a simple thing to make! And the great thing is that you don’t even need the best tomatoes to still get a great umami flavour. In my case, they need to be coated with olive oil and salt, and paired with a good couple of crushed garlic cloves. As a result, you don’t only obtain those delicious tomatoes, but really tasty cooked garlic, and umami flavoured olive oil that you can drizzle onto your dish or keep for a super successful salad!
3 things you can do with oven roasted tomatoes
For a couple of weeks I was obsessed with oven roasted tomatoes and cooked them every second day. I’ve tried them in many different recipes, but these are my top three:
- This delicious brunch that contains sourdough, hummus, pesto, poached eggs and oven roasted tomatoes. You can read the recipe below!
- Another easier breakfast: a slice of sourdough, some baby spinach, a couple of freshly sliced (preferably buffalo) mozzarella, oven roasted tomatoes and fresh basil. Honestly, do get this done, pop the tomatoes in the oven before you shower and get ready, and putting together this breakfast will take you less than five minutes!
- A delicious salad with grilled aubergine slices, baby spinach, herbed croutons, oven roasted tomatoes, grana Padano and balsamic vinegar.
This recipe
If you wish to get the best out of this recipe, I recommend you make both the hummus and the basil pesto at home, right before serving this dish. However, I understand not all of you will have the same level of kitchen-patience to only use homemade ingredients, so I prepared the easier and quicker version of this recipe for you today.
This is a healthy and delicious umami brunch with oven roasted tomatoes, hummus and pesto. Of course, topped with two runny poached eggs, great to give you the energy you need for the day!
Add the tomatoes and garlic to a small oven proof dish and coat them with olive oil. Sprinkle the salt and roast them for 20 minutes, until the top becomes lightly brown.
When they are done, sprinkle the parmesan on top as soon as you take them out of the oven – it will melt and will enhance the umami flavours of the tomatoes.
Now you can start plating: place the arugula on the plate, then add the bread. Top it with hummus, pesto and the eggs. Finally, add the roasted tomatoes and drizzle some of their oil onto the eggs.
Enjoy!
Until next time,
Ioana
