Back to School? Already?
Make a soft landing with this Tomato Strata Recipe
Hello lovely people, I’m Sally — a former restaurant chef turned home cook and cookbook author. With this weekly newsletter I hope to make your life a little easier and a little healthier, one recipe at a time. You can find out more about this newsletter and me here. If you liked this post, please click the little heart above and share it! ❤️ It helps spread the word so more people can share in the deliciousness.
Tomatoes are here! Tomatoes are here!
Finally, local tomatoes are ripe and ready. We are eating them at every meal, because nothing lasts forever. I don’t want to be crying in October because I missed my chance in August. Once you’ve eaten them multiple times in a salad (try one with peaches), turned them into gazpacho or had your fill of tomato sandwiches (is that possible?), you’ll want to mix it up.
The downside (or upside, depending your point of view) is that tomato season is followed immediately by back-to-school time. Back to routines. Back to the frazzled mornings followed by the quiet and calm in the house. That’s great, and all, but I used to get just a wee bit sad to see the unstructured days of summer come to an end. Now, with an empty nest, one day flows into another, but I mourn the long evening light and the feeling that rest and relaxation (whether or not I’ve had it) is fading into the rear view mirror.
A little comfort in the form of this cheesy, luscious casserole goes a long way to soothe whatever might ail you. And if you’re doing a happy dance, I salute you! This is for you; a casserole you can make ahead and pop into the oven when you need it, to ease the last minute stress of getting supper on the table in a rush.
Tomato Cheddar Strata
So, how about a strata? It’s something like a bread pudding, but in this case, it’s savory. You layer stale or toasted fresh bread slices with cheese and tomatoes and pour a custard of eggs and milk (and/or cream) over the top. The bread soaks up the custard, then bakes until puffed and golden. This one, infused with basil, can be put together a day ahead and baked just before serving; it also can go straight into the oven after you assemble it. It’s an ingenious dish, invented to use up stale bread. If your bread is fresh, toast it briefly in the oven.
You can switch out cheddar for Gruyere, Gouda, or any good melting cheese of your choosing when you assemble the layers. It’s a dish that invites improvisation. Thick tomato slices cover the top and give it a little color. After the strata has been baking for about 30 minutes, remove it from the oven and press the tomatoes into the custard with a flat spatula. The end result is a pleasantly soft filling with an irresistible crunchy top.
Tomato Cheddar Strata Recipe
Serves 6 | Prep time: 20 minutes | Cook time: 45 to 50 minutes
Butter (for the baking dish)
3 large field tomatoes (about 2 pounds), cored and thickly sliced
Extra salt (for sprinkling)
1 unsliced loaf (about 1 pound) sourdough bread or another dense loaf
4 large eggs
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups half-and-half
2 cups whole milk
1 large handful fresh basil leaves, coarsely chopped
2 cups (about 6 ounces) grated cheddar or other good melting cheese
Extra fresh basil leaves (for garnish)
1. Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Have on hand 2 baking sheets and a wire rack.
2. Line 1 baking sheet with a double thickness of paper towels. Spread the tomato slices on the baking sheet in 1 layer. Sprinkle lightly with salt. Let the tomatoes sit for 20 minutes. Press out excess moisture from the slices with a top layer of paper towels.
3. Meanwhile, cut the bread into 1/2-inch-thick slices. Spread them on an ungreased baking sheet (leave the crusts on or cut them off if they are very hard). Bake them for 4 to 5 minutes. Flip with tongs and bake on the other side for 3 to 4 minutes, or until the bread is no longer soft. Stack the bread slices and cut them into 3-inch squares or rectangles.
4. In a bowl, whisk the eggs with the salt, pepper, half-and-half, and milk until blended.
5. In the buttered baking dish, layer half the bread slices. Top with half the basil, half the tomato slices, and half the cheese. For the next layer, add bread, basil, and all but 2 tablespoons of the cheese. Spread the remaining tomato slices on top. Pour the egg mixture over the bread layers and press down with the palm of your hand. Sprinkle with the remaining 2 tablespoons cheese. At this point, the casserole can go straight into the oven. Or, cover it with plastic wrap and refrigerate for up to 24 hours.
6. If the strata was refrigerated, let it sit at room temperature for half an hour. Bake the strata uncovered for 30 minutes. Remove from the oven and press the tomatoes into the custard with a flat spatula. Return to the oven and continue to bake for 15 minutes, or until puffed and golden and a knife inserted into the custard comes out clean. (Total baking time is 45 minutes.) Let the strata settle for 5 minutes. Serve hot or warm.
COOKING LESSONS
• Stratas are basically savory bread puddings, good for a weekend breakfast or a summer into fall supper. Layers of bread, cheese, vegetables and herbs are submerged in an egg custard.
• Make it now or save the recipe for a back to school supper. Tomatoes will still be plentiful in early September.
• After baking for about 30 minutes, check the casserole, and press the bread into the custard if it is not submerged to maintain the luscious soft filling.
• Swap out the cheese for your favorite or another good melting cheese. Gruyère, fontina, and Monterey Jack all melt very smoothly with great flavor. Sharp or mild cheddar melts well too, though very sharp aged cheddars can turn slightly grainy or oily if overheated. Mozzarella melts beautifully and stretches, though it’s milder in flavor. Gouda (especially young gouda) melts smoothly with a nice buttery taste. Havarti is another smooth, reliable melter. Swiss cheese (like Emmental) melts well.
• Swap out the bread: I like sourdough in this one, but you could use whatever you like or have on hand, such as rye or whole wheat bread. Each will add its own unique flavor to the casserole. Thickly sliced bread is best but use pre-sliced bread if that’s what you have.
• Leftovers, yes please: Lunch! Or another supper. The casserole keeps well after it’s baked. Reheat it in the oven for the crunch to return, or zap it in the microwave if you’re in a hurry to feed your empty stomach because you forgot to eat.
You might also like: (Now and back to school)
Pickled Red Onions
Cherry Tomato Tart with Press in Crust
One Pan Chicken with Moroccan Flavors
Oven Fried Chicken
American Chop Suey
APROPOS OF NOTHING: Check out this Non-Food Related essay for Art Lovers: This Substack by Vittoria Zappa is about David Hockney.
Free subscribers receive access to 3 of the most recent posts. Paid subscribers have exclusive access to over 200 recipes from the archives (Check out the index here)
• p.s., If you liked this post, please click the little heart above and share it! ❤️ It helps more people discover these recipes and gives me a thrill, too. Thank you!
XXOO
Sally