TOMATO AND CHEESE RECIPE RECIPES

Name: Tomato and Cheese Strata
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 servings.
Ingredients: 10 slices white bread; 4 medium tomatoes, sliced 1/2 inch thick; 1 cup shredded cheddar cheese; 4 green onions, thinly sliced; 4 large eggs; 2 cups whole milk; 1/2 teaspoon salt

TOMATO AND CHEESE STRATA RECIPE: HOW TO MAKE IT

Tomato and Cheese Strata Recipe: How to Make It image

This is a great make-ahead dish for supper or brunch. It’s delicious! People who try it always ask for the recipe.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

10 slices white bread
4 medium tomatoes, sliced 1/2 inch thick
1 cup shredded cheddar cheese
4 green onions, thinly sliced
4 large eggs
2 cups whole milk
1/2 teaspoon salt

Steps:

Line a greased 8-in. square baking dish with four bread slices. Layer with half of the tomatoes, cheese and onions. Top with remaining bread (slices will overlap). Layer with remaining tomatoes, cheese and onions., In a small bowl, whisk the eggs, milk and salt. Pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

TOMATO-AND-CHEESE COBBLER RECIPE | EPICURIOUS RECIPE ...

Tomato-and-Cheese Cobbler Recipe | Epicurious Recipe ... image

Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this savory summertime cobbler will be super flavorful and not too runny.

Provided by Anna Stockwell

Total Time 1 hour

Cook Time 25 minutes

Yield 4–6 servings

Number Of Ingredients 13

Ingredients

2 1/2 lb. mixed heirloom tomatoes, cored, sliced 1/4" thick
1 Tbsp. plus 1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups all-purpose flour, plus more for surface
5 Tbsp. cold unsalted butter, cut into 1/2" pieces
2/3 cup buttermilk
1/4 cup finely chopped chives
4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided
2 Tbsp. extra-virgin olive oil
6 sprigs thyme
1 large egg

Steps:

Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured work surface. Gently knead 2–3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you’ll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15–20 minutes.
Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18–20 minutes. Let cool 5–10 minutes before serving.
Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.

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