my father’s daughter: slow-roasted tomato, basil & smoked mozzarella frittata

As I recently discovered making frittatas at home, I have quickly become obsessed. I love the fact that everything is thrown together into one pan and then into the oven it goes. I love how versatile they are; how one, two, or three ingredients can be substituted for something else according to preference or availability. I love how simple they are. I love that my whole family loves them. That's the best. Here is one I've tried recently and was delicious. Enjoy!

Slow-roasted tomato, basil & smoked mozzarella frittata

my father’s daughter
serves 4

1 TB unsalted butter

1 TB extra virgin olive oil
2 large shallots, peeled and thinly sliced
Coarse salt
Freshly ground black pepper6
6 organic large eggs
½ cup soy milk
6 halves (3 whole) Slow Roasted Tomatoes, each cut in half (I quartered for smaller bite sized pieces) *recipe to follow
1 small bowl (about 6 oz) lightly smoked mozzarella, torn into bite sized pieces
2 fresh large basil leaves, roughly torn

Preheat oven to 375 degrees F.

Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Sauté the shallots until soft and just barely browned, about 6 minutes. Season with plenty of salt and ground pepper.

Meanwhile, beat the eggs and soy milk in a mixing bowl. Pour over the shallots. Evenly distribute the tomatoes, cheese, and basil. Let it cook for about 5 minutes, or until just set on the edges (it will still be very runny in the middle). Stick it in the oven for exactly 8 minutes; it should be just set through.

Slow Roasted Tomatoes

*I made these the night before while we were watching movies and relaxing. Pop them in the oven and forget about them. Perfect to make during summer when there is an abundance of tomatoes in the garden! GP recommends keeping extra on hand for sandwiches, salads, cheese plates, and the like…

Vine ripened tomatoes

Olive oil
Salt

Preheat the oven to 275 degrees F

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt and bake seed side up in the oven for 3-5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.