Possibly the easiest breakfast ever but often the simplest foods are the most tasty. Cooked tomatoes provide so much lycopene which helps to protect the body. Add in some wholemeal/ rye/ pumpernickel/ sourdough toast and the low GI carbs will keep you full until lunchtime.
Ingredients:
- Large handful of baby tomatoes chopped in half or a couple of large tomatoes sliced
- 2 slices of good quality, non processed bread (toasted)
- Tablespoon of balsamic vinegar
- Salt and pepper to taste
Method:
- Preheat oven to 180 degrees
- Slice the tomatoes and mix with balsamic vinegar so they are evenly coated
- Pop into the oven for around 20 minutes (if you’re in a rush, pop in microwave for a minute or so and then just pop in oven for 5 mins)
- Toast the bread whilst tomatoes are cooking
- Pour the tomatoes and juice over the toast
- Enjoy!