Heirloom Tomato and Dill Strata

Say it with me:

TOMATO SEASON, TOMATO SEASON, TOMATO SEASON!

I’m not sure I can think of anything as bittersweet as the day we start seeing heaping piles of gorgeous, multi-color tomatoes at the market. It’s the day I start going tomato crazy — craving a juicy, ripe tomato at every meal — and the day that we know Summer will, eventually, come to an end. But, like all good things, tomato season gives us something miraculous (and delicious!) to look forward to every year.

This time of year you can usually find me crafting elaborate tomato & cheese plates for absolutely no reason, but I wanted to find another way to enjoy these sweet summer beauties in an unexpected way. Strata (meaning “layers”) is an American-ish breakfast dish that was popularized in the 1970’s. Think of it as savory bread pudding — and the perfect brunch vehicle for anything you have in your fridge. The best part? You prep it the night before and bake it off in the morning, meaning you can totally skip your morning coffee and still succeed in making a delicious breakfast, even without your daily dose of caffeine! It couldn’t be more simple.

By roasting your tomatoes ahead of assembly, you’re concentrating their sweetness and adding a whole lotta depth of flavor, resulting in sweet pockets of tomato-y goodness in the final product. Using a deeper baking dish instead of a shallow one results in distinct layers. A crispy, golden-brown surface that’s loaded with gooey cheese in contrast with a custardy interior is my version of heaven, and fresh dill gives this dish a vibrant punch. If dill isn’t your thing, feel free to use another herb of your choosing, like basil.

If you don’t have access to heirloom tomatoes, you’ll get great results using whatever type of fresh tomato you can get your hands on. Halved cherry tomatoes would be a lovely alternative, as would beefsteak or Roma tomatoes. Just keep an eye on the oven so they don’t burn while roasting!

One final tip: let this strata cool before you dig in, for at least five minutes, but ideally ten. I can’t be responsible for burning the roof of your mouth on melty cheese! I promise — it’s worth the wait.