Recipe from Food Network
8 Plum Tomatoes, use the San Marzanos, quartered lengthwise
1 TB chopped fresh Thyme
2 TB Extra Virgin Olive Oil
Kosher Salt and freshly ground Black Pepper
3 cups Whole Milk
8 large Eggs
10 oz Italian Fontina Cheese, grated(about 3 cups)
1 cup grated Parmesan Cheese
1/4 tsp Cayenne Pepper
1 1lb loaf Sourdough Bread, cut into 1” cubes (about 8 cups)
4 cups chopped Greens, chard or arugula from the share, even thinly sliced fennel would be a nice addition
Preheat the oven to 350 F. Toss the tomatoes with the thyme, olive oil and 1/2 tsp each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour 15 minutes. Cool completely. Whisk the milk, eggs fontina, 3/4 cup parmesan, the cayenne, 1 tsp salt and 1/4 tsp black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3 quart baking dish, then top with the roasted tomatoes. Cover and refrigerate over night. The next day, preheat the oven to 350 F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside the oven another 10 minutes before serving.