Breakfast is always a tricky meal to keep fun and healthy. We don’t do cereal, and we only eat porridge in winter. So usually we will have eggs on toast. My son though, who won’t eat fresh tomatoes, absolutely loves confit (pronounced confee) tomatoes on toast. It’s really easy to make and you can keep it in the fridge for several weeks ready to eat each morning. The best thing about cooking tomatoes is that they become more nutritious and flavoursome. The phytochemical lycopene is boosted by the cooking process and this wonderful anti-oxidant becomes more easily absorbed by the body.
- 1-2 punnets of tomatoes
- 1 garlic clove
- salt and pepper
- olive oil
- Place tomatoes, herbs, seasoning into a small saucepan.
- Pour olive oil into saucepan just covering the tomatoes
- Heat gently on a low stove until tomatoes are quite soft.
- Place tomatoes in a container and place in fridge.
Tomatoes can be placed on toast either cold or gently heat through the desired amount before putting on toast.