Roasted Tomato Strata

Makes 6 serv­ings Prep 15 min­utes Bake at 400° for 1 hour and at 350° for 25 min­utes Let stand 10 min­utes

Family Circle - - FOOD -

Un­salted but­ter

6 large Roma toma­toes, cored and

quar­tered length­wise

1 tbsp veg­etable oil

1 tsp salt

1/2 tsp freshly ground black pep­per 1 loaf (8 oz) Ital­ian bread

2 tbsp chopped pars­ley

1 tsp chopped rose­mary

1 tsp chopped thyme

2 cups half-and-half

5 large eggs

1 cup grated Gruyère cheese 1 tbsp tomato paste

Heat oven to 400°. Coat a 13 x 9-inch baking dish with un­salted but­ter.

• On a foil-cov­ered rimmed baking sheet, toss toma­toes with oil and 1/4 tsp each salt and pep­per. Roast 1 hour, turn­ing halfway through.

• Cut bread into 1-inch cubes. Spread in an even layer on an­other rimmed baking sheet. Bake 10 min­utes, then cool to room tem­per­a­ture.

• Mean­while, com­bine herbs. In a large bowl, whisk half-and­half, eggs, Gruyère, tomato paste, 2 tbsp herb mix­ture, 3/4 tsp salt and 1/4 tsp pep­per.

• Trans­fer cooled bread to egg mix­ture and let soak about 30 min­utes or un­til toma­toes are done, stir­ring oc­ca­sion­ally. When toma­toes are done, lower oven temp to 350°.

• Stir half the toma­toes into bread mix­ture; pour into pre­pared baking dish. Press re­main­ing toma­toes on top.

• Bake 25 min­utes. Let stand 10 min­utes, sprin­kle with re­main­ing herb mix­ture and serve warm.

PER SERV­ING 378 Cal • 23 g Fat (10 g Sat) • 17 g Pro • 25 g Carb • 6g Sug­ars • 1g Fiber • 836 mg Sodium

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