Follow these steps for perfect results
cherry tomatoes
garlic
peeled and sliced thinly
olive oil
italian seasoning
salt
pepper
eggs
milk
flour
provolone cheese
Preheat oven to 425°F (220°C).
Arrange cherry tomatoes in a single layer in a 1.5-liter (or quart) casserole dish.
If the tomatoes are large, halve them first.
Sprinkle the sliced garlic cloves over the tomatoes.
Drizzle olive oil over the tomatoes and garlic.
Season with Italian seasoning, salt, and pepper.
Toss to coat everything evenly.
Roast in the preheated oven for about 20 minutes, or until the tomato skins start to shrivel.
Remove from the oven and reduce the oven temperature to 350°F (175°C).
In a bowl, whisk together the eggs, milk, and flour until smooth.
Pour the egg mixture over the roasted tomato mixture in the casserole dish.
Sprinkle the provolone cheese evenly over the top.
Bake for 40-45 minutes, or until the custard is puffed and golden brown.
Expert advice for the best results
Use high-quality cherry tomatoes for the best flavor.
Roast garlic separately for a more intense garlic flavor.
Add a pinch of red pepper flakes for a touch of heat.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm, garnished with fresh basil or parsley.
Serve as a side dish with grilled meat or fish.
Enjoy as a light lunch with a side salad.
Complements the acidity of the tomatoes.
Light and refreshing.
Discover the story behind this recipe
Comfort food with Italian influences.
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