Herbs are beginning to be usable, veggies still need to be purchased. So, what to make for breakfast??? This morning, I made eggs-over-easy with a fresh tomato sauce, garnished with leaves of baby basil. Accompaniments were a fresh arugula salad topped with a slice of water mozzerrella bathed in extra virgin olive oil and a slice of Rock Hill farm batard. Nothing was left on the plates, a sign that I got it right!
Fresh Tomato Sauce
1 Vidalia or sweet onion, chopped
1 large clove garlic, chopped
2# plum tomatoes, cut into chunks
salt & pepper
Sautee onions in olive oil on medium heat until translucent. Add garlic and stir. Add tomatoes and let cook together for 10 minutes on medium. Salt and pepper to taste.
Put into food mix and process. The light, fresh tomato sauce should then be kept warm to spoon over eggs.