Reader Maryanne Welton, of Palo Alto, California, makes this breakfast dish at the end of summer when her garden produces a bounty of tomatoes. (Maryanne was a finalist in Sunset's One-Block Party contest, growing nearly every ingredient for a block party during the summer of 2011; visit oneblockdiet.com to find out more.)
I used this recipe as a base and adapted my own flavours and additional herbs as my family can be picky with 'tomatoey' flavours. However, even if I hadn't changed it, this recipe is delicious! Thanks for sharing!
Easy, fast and filling. I serve it with flour tortillas or chips.
I had too many ripening tomatoes and all the ingredients. I loved this for an easy dinner, the texture was awesome. I did add 2 extra eggs, we ate it all.
This was SO GOOD! I was skeptical given the traditional flavors of a caprese salad, but with no balsamic, nothing to be afraid of! Topped on a thick slice of toasted sourdough. Now I only have 1 zillion - 3 tomatoes left from this summer's garden to deal with!
