Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade

Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs L’Epicurien Tapenade Dried Tomatoes & Basil   Directions  Preheat oven to 400 degrees.  Slice top third off tomatoes and scoop out core and seeds.  Toss with olive oil, salt, and pepper; roast until tomatoes are soft … More Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade

Roasted Tomatoes and Eggs al Tartufo with La Favorita Pesto

    Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper 6 large eggs La Favorita Pesto Genovese with Truffles Directions 1. Preheat oven to 400 degrees. 2. Slice top third off tomatoes and scoop out core and seeds. 3. Toss with olive oil, salt, and pepper; roast … More Roasted Tomatoes and Eggs al Tartufo with La Favorita Pesto