Roasted Tomato Strata

roasted strata with tomatoes

Photo by Kate Mathis

This strata is loaded with tomato-friendly Gruyere, rosemary and thyme.
Makes 6
Prep 15 m
Stand 10 m
Bake 400 degrees for 1 hour and at 350 degrees for 25 minutes



  1. 1 of 7 Heat oven to 400 degrees . Coat a 13 x 9-inch baking dish with unsalted butter.
  2. 2 of 7 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.
  3. 3 of 7 Cut bread into 1-inch cubes. Spread in an even layer on another rimmed baking sheet. Bake 10 minutes, then cool to room temperature.
  4. 4 of 7 Meanwhile, combine herbs. In a large bowl, whisk half-and-half, eggs, Gruyere, tomato paste, 2 tbsp herb mixture, 3/4 tsp salt and 1/4 tsp pepper.
  5. 5 of 7 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 degrees .
  6. 6 of 7 Stir half the tomatoes into bread mixture; pour into prepared baking dish. Press remaining tomatoes on top.
  7. 7 of 7 Bake 25 minutes. Let stand 10 minutes, sprinkle with remaining herb mixture and serve warm.
Nutrition Information for Roasted Tomato Strata
Servings Per Recipe: 6
Per Serving: 6 g sugar, 1 g fiber, 23 g Fat, total, 378 kcal cal., 25 g carb., 10 g sat. fat, 836 mg sodium, 17 g pro.