Tomato and Cheese Strata

Step 1: Eggs and Cream ... In a medium bowl, add the eggs, cream, thyme, sage, salt, and pepper and whisk well to combine; then set to the side.

Step 2: Base Vegetables ... If you have a large pan that can go from stove top to oven, this is what works best. You could always transfer the strata to a casserole dish if you don't have an oven proof pan. Bring the pan to medium high heat and add the olive oil. Then add the onions and cook 7-10 minutes until lightly golden brown, stirring often - you don't want them to burn. Then, stir in the red pepper flakes, garlic, salt, pepper, and tomatoes. Let it come to a light boil and then reduce to a simmer for 2-3 minutes.

Step 3: Bread ... (See the Note below on Dried Bread). Remove the tomato mixture from the heat and stir in the bread. Then, crumble in the goat cheese, and mix once again. Now, if you are NOT planning to transfer this same pan to the oven; pour this mixture into a casserole dish sprayed with a non-stick spray.

Step 4: Note: I like to use day old bread, as it is a bit drier. You can leave it out on the counter all day; or, cut in cubes and set it out on the counter for a couple of hours before you use it. Day old bread at the grocery store is usually on sale, and works great for this.

Step 5: If you are using the same pan or a casserole dish; wait a couple of minutes to let the tomato and bread mixture cool before you pour the egg mixture in - otherwise you could end up with scrambled eggs. T

Step 6: Then pour the mixture over the top of the bread mixture and top with parmesan cheese.

Step 7: Bake ... Preheat the oven to 450 degrees and bake the strata on the middle shelf for 20-30 minutes (uncovered) until the egg and cream set up. Remove from the oven, and make sure to let it rest at least 5 minutes before serving.

Step 8: Serve and ENJOY! It is a great comfort dish with just about anything.