This strata is loaded with tomato-friendly Gruyère, rosemary and thyme.




  • Heat oven to 400°. Coat a 13 x 9-inch baking dish with unsalted butter.

  • 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.

  • Cut bread into 1-inch cubes. Spread in an even layer on another rimmed baking sheet. Bake 10 minutes, then cool to room temperature.

  • Meanwhile, combine herbs. In a large bowl, whisk half-and-half, eggs, Gruyère, tomato paste, 2 tbsp herb mixture, 3/4 tsp salt and 1/4 tsp pepper.

  • 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°.

  • Stir half the tomatoes into bread mixture; pour into prepared baking dish. Press remaining tomatoes on top.

  • Bake 25 minutes. Let stand 10 minutes, sprinkle with remaining herb mixture and serve warm.

Nutrition Facts

378 calories; 23 g total fat; 836 mg sodium. 25 g carbohydrates; 17 g protein;