Post by amarante on Oct 22, 2016 11:35:14 GMT -5
TOMATO STRATA
Source: Jackson, Sally. “Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4 TO 6
More of a baked panzanella than anything else, this strata, bursting with tomato flavor, is a lovely side dish for poached or scrambled eggs. It can be prepared in advance and is delicious served hot or at room temperature.
½ cup plus 2 tablespoons olive oil, plus more for the dish
3 garlic cloves, smashed
1 medium French baguette, cut into ½-inch dice
Kosher salt and freshly ground black pepper
3 pounds ripe beefsteak tomatoes, seeded and diced
Pinch of sugar
Pinch of red pepper flakes
6 large eggs
¼ cup lightly packed thinly sliced basil leaves
1 cup freshly grated Romano cheese
1 // Preheat the oven to 350°F. Grease a 2-quart baking dish with olive oil.
2 // Put ½ cup of the oil and the garlic cloves in a large high-sided sauté pan over medium heat and cook the garlic until lightly golden brown on both sides, about 2 minutes. Add the bread cubes and salt and pepper and cook, stirring occasionally, until the bread cubes are lightly golden brown on all sides, 5 minutes. Add the tomatoes, sugar, and red pepper flakes to the pan and continue to cook, stirring often, for 5 minutes. Remove from the heat, transfer to a bowl, and let cool.
3 // Whisk the eggs in a small bowl and add to the tomato mixture. Season with salt and pepper and add the basil. Pour into the prepared baking dish. Sprinkle evenly with the cheese and drizzle with the remaining 2 tablespoons olive oil. Bake until the top is browned and the tomatoes are bubbly, about 30 minutes.
Source: Jackson, Sally. “Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4 TO 6
More of a baked panzanella than anything else, this strata, bursting with tomato flavor, is a lovely side dish for poached or scrambled eggs. It can be prepared in advance and is delicious served hot or at room temperature.
½ cup plus 2 tablespoons olive oil, plus more for the dish
3 garlic cloves, smashed
1 medium French baguette, cut into ½-inch dice
Kosher salt and freshly ground black pepper
3 pounds ripe beefsteak tomatoes, seeded and diced
Pinch of sugar
Pinch of red pepper flakes
6 large eggs
¼ cup lightly packed thinly sliced basil leaves
1 cup freshly grated Romano cheese
1 // Preheat the oven to 350°F. Grease a 2-quart baking dish with olive oil.
2 // Put ½ cup of the oil and the garlic cloves in a large high-sided sauté pan over medium heat and cook the garlic until lightly golden brown on both sides, about 2 minutes. Add the bread cubes and salt and pepper and cook, stirring occasionally, until the bread cubes are lightly golden brown on all sides, 5 minutes. Add the tomatoes, sugar, and red pepper flakes to the pan and continue to cook, stirring often, for 5 minutes. Remove from the heat, transfer to a bowl, and let cool.
3 // Whisk the eggs in a small bowl and add to the tomato mixture. Season with salt and pepper and add the basil. Pour into the prepared baking dish. Sprinkle evenly with the cheese and drizzle with the remaining 2 tablespoons olive oil. Bake until the top is browned and the tomatoes are bubbly, about 30 minutes.