So you've hollowed out 8 or 10 or 12 tomatoes so you can bake eggs in the tomatoes. What now? Scoop those tomato guts in to the crockpot, throw in your favorite pasta sauce (I used a basil sauce- from Mezzetta) and turn the crockpot on low. Add a can or tray (if you are using refrigerated and grilled, as I was) artichoke hearts- I added 2 cups. Add some kalamata olives (I added 1/2 cup). Add extra spices. We like oregano around here, so I added 1/4 cup of dry leaves. If I'd had fresh, I would have added less, since it's stronger. All this should be "to taste"- make it the way you want. Cook the sauce all day on low- and then in the evening, serve it over anything. I serve it over veggies for my husband, since he is reducing his carbs. It was lovely over sauteed bell peppers and Italian squash.