Tomato Strata

This tomato strata is perfect for brunch or a light summer dinner with a couple slices of thick cut bacon and melon or to take to an outdoor event or picnic. Easy to double this for company. 

Ingredients

Butter, for greasing

1/4 cup olive oil

5 cloves garlic, minced

1/2 medium French baguette, cut into 1/2-inch dice

2 pinches red pepper flakes

Kosher salt and freshly ground black pepper

4 ripe beefsteak tomatoes, seeded and diced

1/4 cup lightly-packed fresh basil leaves, torn

5 large eggs

1/2 cup freshly grated pecorino romano cheese

Preheat the oven to 350 degrees F. Butter a 10” x 10” baking dish and set aside. 

Put the olive oil and garlic in a large, high-sided saute pan over medium heat and cook the garlic until lightly golden brown. Add the bread cubes, a pinch of the crushed red pepper and some salt and pepper, and cook until the bread cubes are lightly golden brown on all sides.

Transfer the bread cubes and garlic to the prepared baking dish. 

In the same pan, add the tomatoes, sugar and another pinch crushed red pepper to then pan. Cook, stirring often, until soft and saucy, 10 to 15 minutes. Season with salt and pepper.  

Ladle over the toasted garlic bread and add the basil.

Beat the eggs with some salt and pepper. Pour the beaten eggs on top of the tomatoes. Sprinkle the cheese on top.   

 Bake for about 25 minutes.

Let the strata rest about 10 minutes before cutting into squares and serving.