Stewed tomatoes for breakfast - a very British thing. Also a very breakfast thing in nineteenth-century America.
Eggs and Tomatoes comes from Mrs. Bliss's 1850 volume, The Practical Cookbook (Philadelphia). It's not a seasonal thing for me right now, since, being April, it's not tomato season.
To facilitate peeling the tomatoes, I put them into boiling water to blanch them. Once the skins split, I removed them with a slotted spoon, removed the skins, halved them, removed the seeds, and then rough chopped the remainder