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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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TOMATO & CHEESE STRATA

From: Susan Mihalo VanRiper, Allison Park
Primary category: Breakfast

Ingredients

2 tsp olive oil
2 onions, minced
2 cloves garlic, minced
2 green peppers, minced
12 medium tomatoes, peeled and sliced
1 small can tomato paste cayenne, salt, pepper, parsley oregano to taste
3 cans peeled and diced green chilies
16 slices of French bread, buttered and cubed
1/2 lb grated cheddar cheese
6 eggs
4 c milk
2 tsp dry mustard

Procedure

Saute olive oil, onion, garlic and green pepper for five minutes. Add tomatoes, tomato paste, spices (except dry mustard) and chilies to first mixture. Simmer 10 minutes.

In buttered 9x13 pan, layer half the bread, tomato sauce, half the cheese, remaining bread and cheese. Mix eggs with milk and seasonings and pour over casserole.

Cover and refrigerate overnight. Bake at 350° for 50 minutes. Serves 8.

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Tomato & Cheese Strata - REVIEWS

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