Roasted Tomato Confit With Balsalmic Glaze

Bake tomato confit

Slice tomato into half then add sugar, olive oil and spaghetti sauce and mix well

Put tomato into baking try or muffin tray and bake 180 C for 20 to 30 minute till tomato are soften

To serve

FOR THE PLAIN OMELLETTE. beat egg then pour on a oiled non stick pan and once eggs are set then fold over and off heat and trim omellette into bite size square

On omellette square top tomato confit and balsamic glaze with red cabbage and red leichester cheese