Tomato-Dill Strata
 
 
Makes 6 to 8 servings
Ingredients
  • 1 pound Campari tomatoes, halved
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 3 cups half-and-half
  • 8 large eggs
  • 1 tablespoon chopped fresh dill
  • 2 cups shredded fontina cheese
  • 10 cups cubed sourdough bread (1-pound loaf)
  • Garnish: fresh dill
Instructions
  1. Preheat oven to 400°.
  2. In a 10-inch cast-iron skillet, stir together tomatoes, garlic, olive oil, and 1 teaspoon salt until well coated; spread in an even layer.
  3. Bake until golden brown and tender, about 15 minutes. Transfer tomatoes to a medium bowl, and let cool. Reduce oven temperature to 350°. Wipe skillet clean, and let cool.
  4. In a large bowl, whisk together half-and-half, eggs, dill, and remaining 1 teaspoon salt until well combined. Stir in cheese and bread. Gently stir in tomatoes.
  5. Spray skillet with cooking spray. Pour bread mixture to skillet. Let stand for 15 minutes.
  6. Bake until puffed, golden brown and center is set, 30 to 45 minutes. Let stand for 10 minutes before serving. Garnish with dill, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/tomato-dill-strata/