Baked. Eggs. In. Roasted. Tomatoes. I'm over the moon about them.
It's super simple: slice the top of the tomatoes off, take out the tomato insides, and drizzle with olive oil and balsamic vinaigrette. Roast at a high temperature (375-400 depending on your oven) for about 20 minutes. Crack the egg inside, top with some fresh basil and parmesan, and roast for about 8 more minutes (or until the egg looks done). Et voila. The perfect summer meal.