Breakfast Tomatoes

These Breakfast Tomatoes always feature in our weekend breakfasts. They will elevate your cooked breakfast and are so quick and easy to make. Using only 4 ingredients - tomatoes, honey, salt and olive oil (or butter), you will have these made and ready to eat in minutes.

Print Recipe Pin Recipe

Prep Time: 5

Cook Time: 8

Total Time: 13

Course: Breakfast, Brunch, Condiment, Dinner, Lunch

Cuisine: Australian

Keyword: breakfast tomatoes, quick tomato sauce, tomato sauce, tomatoes

Servings:

Calories: 91kcal

Author: Katrina | Katy's Food Finds

Equipment

Frying pan medium to large

Ingredients

400 g baby Roma tomatoes or any sweet, ripe tomatoes
2 tbsp olive oil or use half butter
2 tsp honey or 3 tsp - to taste
pinch of salt to taste

Metric - US Customary

Instructions

Wash and dry the tomatoes. Chop baby tomatoes into quarters or if using large tomatoes, chop into 1.5 - 2cm pieces.
Place the chopped tomatoes and olive oil into a frying pan and cook over medium/high heat for a minute. Add the honey and salt and continue to cook, stirring often for 3-5 minutes. During this time the tomatoes will release their juices and start to soften. Once the liquids start to evaporate, the sauce will start to thicken. Reduce the heat to medium and continue to cook approximately 2-3 minutes longer until thickened. Taste for seasoning and sweetness and adjust if required. Optional: add a dollop of butter to the sauce.
The sauce can be made in advance and simply reheated before serving. It can also be served at room temperature.
Refrigerate for up to 3 days once cooled.

Notes

Tips and Tricks for Success:

This is a very easy and handy recipe to have in your repertoire as it can be made very quickly.

The tomatoes are diced and sautéed in olive oil or olive oil/butter with a little honey for sweetness and a pinch of salt for seasoning. They are reduced until slightly thickened and can be used in many ways. Everything is added to the frying pan at once. The tomatoes will release their juices and then start to thicken once the liquids evaporate. Keep an eye on them and stir more frequently once they start to thicken.

The beauty of this recipe is you can control the level of sweetness (by using more or less honey) to suit your own taste. You can also control how thick you want the sauce to be depending on how you are serving them.

This recipe can be made ahead of time and simply reheated when required. It can be refrigerated for up to 3 days.

Suggestions on how to use these Breakfast Tomatoes:

serve as part of a cooked breakfast.
serve with eggs on toast - boiled, poached, fried or scrambled.
use in scrambled eggs: fold the cooked tomato mix through whisked eggs before adding to the pan.
use in an omelette.
great in frittatas or serve alongside as a condiment.
use as a quick sauce for pasta or seafood.
a great side dish to steak.
mix through rice - a quick lunch dish I make is adding it to cooked rice with tinned tuna and a teaspoon of Korean Gochujang Paste.
Make thicker by cooking longer and use as a condiment to serve with sausage rolls, pies, frittatas or fritters.

Nutrition

Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!