Kellogg's Breakfast Tomatoes ♥

Okay, okay, so this "recipe" will work with any perfectly ripe tomato.

But when Ron Jones from On the Wind Farm said that these glorious globes of orange heirloom tomatoes were called Kellogg's Breakfast Tomatoes, well, there was no ** not ** snatching them up. (Missouri farm folk seem to like these big orange guys. Just look what's in the bowl at In My Kitchen Garden!)

And yes, one was served for breakfast. Well, breakfast-as-supper, anyway.

Beats cornflakes, that's for sure.

FROM THE ARCHIVES ... Favorite simple ways with tomatoes: Tomato Tomato and Fresh Tomato with Fresh Mozzarella and my very very favorite Panzanella.

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Hands-on time: 5 minutes
Time to table: 5 minutes
Serves 4
Weight Watchers 0 points per serving
NetCarb 8 per serving

1 large Kellogg's Breakfast Tomato (or any other perfectly ripe summer tomato) about 1 pound
Good vinegar
Sugar to taste
Chive or other fresh herb

Core the tomato and cut into chunks. Gently toss in vinegar and sugar. Transfer to serving bowl. Sprinkle with chive. Serve, savor, enjoy!

Per Serving: 37 Cal (8% from Fat, 9% from Protein, 83% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 9 g Carb; 1 g Fiber; 6 mg Calcium; 1 mg Iron; 10 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

(c) Copyright 2006 Kitchen Parade


Never seen this type of tomato! They look similar to Lemon Boy, my favorite yellow tomato.

I've really enjoyed yellow tomatoes - lots of different ones.

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