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.