Oven Roasted Summer Tomato Frittata

Aug 20, 2020

This time of year I’m definitely drowning in tomatoes, and you won’t hear me complaining for a second about it. Tomatoes are one of my favorite things about summer to eat and to grow. They are colorful, super sweet, juicy and of course really good for you too. We have several trees in our garden now overflowing with fruit, which is really exciting!

I make pico de gallo (also with jalapenos from our garden), gazpacho, tomato tarts, tomato sauce which I can up and freeze for the winter, all kinds of salads and much more.

But the best thing I’ve made to date with tomatoes is a simple frittata made with Just Eggs and zucchini and corn from the farmer’s market that I’m sharing with you today.

I experimented with the tomatoes and dried them out in the oven over a period of several hours and also put them out in the sum for a ‘sundried’ effect while I was preparing the other ingredients. This prevents the frittata from becoming soggy from all the excess liquid tomatoes have and also concentrates the flavors of the tomato.

This is a classic example of how simple but fresh ingredients truly make the tastiest dishes. Nothing beats cooking with the seasons, you’ve probably heard me say that over and over again but it deserves repeating: Get in touch with nature and eat what it provides when it naturally grows—your body, taste buds, and wallet will thank you for it!

Just Eggs is of course the only ingredient that is not seasonal or picked from the ground but well worth experimenting with. This is a liquid that scrambles like chicken eggs and is a perfect substitute for anything you want to make that typically calls for eggs, whether it’s a frittata like this, baked goods like cookies and cakes, ‘eggs’ in stir-fries, ‘egg’ sandwiches and so much more. It’s made from mung beans and is truly revolutionary when it comes to mimicking the flavor, texture, and look of hen’s eggs.

You can of course substitute any summer ingredients or produce you may have, whether you want to include peppers, turnips, or other fresh herbs like dill, oregano, or thyme. If you can’t find Just Eggs, try tofu or even chickpea flour made into a batter, which works well for a vegan frittata too.

Make sure to have something delicious in your glass too when enjoying this—I’m a sucker for rose this time of year, particularly sparkling and particularly Champagne. It’s a small luxury I let myself have this summer as I’m not traveling to Europe but allowing myself a little extra something nice in my glass. I hope you’ll do the same!


 

Oven Roasted Summer Tomato Frittata

2 lbs (1 kg) heirloom or beefsteak tomatoes, cored and halved
4 shallots, sliced
1 medium zucchini, sliced thin
2 ears of corn, shucked
3 banana peppers, sliced with seeds (remove if you don’t like spice)
1 container Just Eggs
1 cup fresh basil
1/4 cup extra virgin olive oil

Start by drying out tomatoes:
Place the cored, halved tomatoes cut-side down on a sheet tray and place in the oven for 1 hour at 350° Fahrenheit (175° Celsius), then lower the oven to 200° Fahrenheit (100° Celsius) and roast for another 3 hours.

In a small sauté pan, lightly sweat the shallots over medium heat for a couple of minutes, then and add in the banana peppers, season with a little salt and pepper and sauté for another 3-4 minutes. Set aside.

Place the sliced zucchini in a colander over a bowl and season with salt and pepper to remove excess moisture. Let side for about 30 minutes (no more than 1 hour).

Lightly heat up the extra-virgin olive oil over low to medium heat, gently tear up the basil leaves and add to oil and carefully fry until the leaves crisp up a little and the oil gets fragrant. Set aside.

Pour the Just Eggs into a small bowl and season with salt and pepper.

To assemble:
Rub an ovenproof baking dish (I used an 11 inch /28 cm oval gratin dish) with a little of the basil oil. Preheat the oven to 350° Fahrenheit (175° Celsius).

Start layering the dish. Start by adding a layer of half the zucchini on the bottom, top with half the sautéed shallot-peppers, then half of the tomatoes and corn, finishing with half the just Eggs mixture. Repeat one more time in the same order, making sure to place some of the roasted tomatoes are on top for decoration.

Bake in the oven on the middle rack for about 40 minutes until a cake tester comes out clean when inserted in the middle. Serve warm with a fresh salad, and a nice chunk of bread.


 

Wine Pairing Suggestion

2013 Louis Roederer Brut Rose Champagne
(or other sparkling rose wine of your choice)

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Oven Roasted Summer Tomato Frittata

Ingredients

Scale

2 lbs (1 kg) heirloom or beefsteak tomatoes, cored and halved

4 shallots, sliced

1 medium zucchini, sliced thin

2 ears of corn, shucked

3 banana peppers, sliced with seeds (remove if you don’t like spice)

1 container Just Eggs

1 cup fresh basil

1/4 cup extra virgin olive oil

Instructions

Start by drying out tomatoes: 

Place the cored, halved tomatoes cut-side down on a sheet tray and place in the oven for 1 hour at 350° Fahrenheit (175° Celsius), then lower the oven to 200° Fahrenheit (100° Celsius) and roast for another 3 hours.

In a small sauté pan, lightly sweat the shallots over medium heat for a couple of minutes, then and add in the banana peppers, season with a little salt and pepper and sauté for another 3-4 minutes. Set aside.

Place the sliced zucchini in a colander over a bowl and season with salt and pepper to remove excess moisture. Let side for about 30 minutes (no more than 1 hour).

Lightly heat up the extra-virgin olive oil over low to medium heat, gently tear up the basil leaves and add to oil and carefully fry until the leaves crisp up a little and the oil gets fragrant. Set aside.

Pour the Just Eggs into a small bowl and season with salt and pepper. 

To assemble:

Rub an ovenproof baking dish (I used an 11 inch /28 cm oval gratin dish) with a little of the basil oil. Preheat the oven to 350° Fahrenheit (175° Celsius). 

Start layering the dish. Start by adding a layer of half the zucchini on the bottom, top with half the sautéed shallot-peppers, then half of the tomatoes and corn, finishing with half the just Eggs mixture. Repeat one more time in the same order, making sure to place some of the roasted tomatoes are on top for decoration. 

Bake in the oven on the middle rack for about 40 minutes until a cake tester comes out clean when inserted in the middle. Serve warm with a fresh salad, and a nice chunk of bread.

Notes

Wine pairing suggestion:  2013 Louis Roederer Brut Rose Champagne (or other sparkling rose wine of your choice

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