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.
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