Cut off the bottom teeny bit of tomato, so it can stand on end, and then slice off the top (and pop it in your mouth, if you are like me!) and hollow out the seeds and stuff. (I put these aside for later.) Chop up and pop in some garden fresh basil, grind some salt and pepper over them, and then CAREFULLY crack an egg into the basil-pepper-salt hollow of tomato. Place on baking sheet in 450 oven, top with grated cheese (some delish sheep's milk that someone left here on Wednesday night) and pop into the oven. Cook until cheese is throughly melted. Place in a bowl (MESSY!) and cut the tomato away from the egg, letting the yolk run EVERYWHERE. Scoop the mess, bite by bite, onto a slice of freshly made whole wheat bread and chomp away. Use the crusts of the bread to soak up every last bit of basil-tomato-cheese-yolky goodness. Nyam!
(The seeds and stuff I added to this latest batch of stewed tomatoes. All GONE! Until someone else harvests theirs...)
