Summer Tomato Strata

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
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This Summer Tomato Strata recipe can feed a crowd and takes advantage of the abundance of beautiful tomatoes during this season.  It is perfect for those lazy summer mornings where you need only remove your strata from the fridge and pop it into the oven – all the work is done the day or evening before.  A “strata” is almost like a savory bread pudding, and in my opinion it can also be called the humble breakfast casserole!  The rich tomatoes paired with sourdough bread, cheese and an egg custard make this a perfect breakfast or dinner dish.  For breakfast, I like to pair it with a fresh fruit salad.  For dinner or lunch, I would add a crisp green salad on the side for a perfectly balanced meal.

Taking advantage of so many beautiful local tomatoes, I used a variety of heirloom tomatoes, topped it with cheese, and finally our Glory Kitchen Italian nut & spice flavors from our Umbria blend.  This is a simple, make-ahead dish that can really satisfy.  Don’t hesitate to make the full dish or double the recipe – it makes great leftovers for a quick lunch or dinner.  A zap in the microwave and you’re ready to go!

Summer Tomato Strata

Ingredients

  • Umbria nut & spice mix
  • olive oil
  • 1 large red onion, cut in half then sliced thin
  • 3 garlic cloves, peeled & chopped
  • 5 cups sourdough bread, cut into cubes
  • 4 cups fresh tomatoes, cut into large pieces
  • pinch of salt
  • pinch of sugar
  • 10 eggs
  • 1 cup fresh parmigiano-reggiano cheese, grated
  • fresh basil, oregano or thyme leaves

Instructions

  1. With your fingers, rub olive oil around all sides of a 9 x 13 baking dish. Spread the sourdough cubes evenly into the prepared and oiled baking dish and set aside.
  2. In a large saucepan, heat about 1 tablespoon olive oil and add the sliced red onions. Cook until lightly browned and wilted. Add the chopped garlic and sauté until lightly browned. Remove from the pan and set aside.
  3. Add a bit more olive oil into the same sauté pan and then add the chopped tomatoes. Add a pinch of salt and a pinch of sugar. Cook at medium heat until they are soft and saucy. Add in the onion & garlic mixture into the tomatoes and combine. Gently pour the tomato mixture over the cubed bread and spread until it is evenly dispersed in the baking dish.
  4. Break all 10 eggs into a large bowl and beat them until well mixed, the whites and yokes should be well incorporated. Pour the beaten eggs over the tomato and bread mixture. Cover the baking dish with aluminum foil and place into the refrigerator to sit overnight.
  5. When you are ready to bake, preheat the oven to 350°. Remove the prepared strata from the refrigerator and top with the grated parmigiano-reggiano cheese. Sprinkle generously with Umbria nut & spice mix. Place in the hot and bake for about 20 minutes or until the eggs have gently set - do not over bake. The eggs will continue to set as it cools outside the oven.
  6. Let the strata rest for at least 10 minutes before slicing and serving. If you wish, you may sprinkle with additional Umbria nut & spice mix just before serving. Top with fresh basil, thyme or oregano, either hand torn or chopped.

Notes

Begin preparing this onion & tomato strata the night before you plan on serving. Let it sit overnight to soak up the bread and meld the tomato and Italian flavors. Bake in the oven and serve the next day - perfect for a late morning brunch when you want to sleep in and pop something into the oven the next morning.

Summer Tomato Strata - Glory Kitchen
Tomato Strata
Tomato Strata
Summer Tomato Strata - Glory Kitchen