Pretty soon we’ll stop eating tomatoes until next year. Except of course if you were lucky enough to make tomato sauce or dried tomatoes or frozen tomatoes from your potager. I will probably resort to canned tomatoes for my soups and sauces during fall and winter, because fresh tomatoes outside of season taste like nothing. No flavour. So I’ll wait. In the meantime, this tomato clafoutis is worth making, trust me. You need nothing more for lunch or a light dinner than this dish and some crusty bread and a green salad with vinaigrette. Goodbye tomatoes, until next year!
Recipe:
- 400 g cherry tomatoes
- Handful of shredded fresh basil
- 3 eggs
- 150 g flour
- 2 TBSP olive oil
- 200 ml milk
- 40 g parmesan
- Salt and pepper
- Preheat the oven to 180 degr C.
- Wash and dry the tomatoes and add to an oven proof dish.
- Shred the basil leaves and add to the tomatoes.
- Mix together the eggs, the flour, the olive oil, the milk and the parmesan. Season with salt and pepper.
- Pour the egg mixture over the tomatoes.
- Bake in the oven for about 20 minutes or until the egg mixture has settled. (I divided the mixture between two dishes and baked for 20 minutes. If you bake in one dish, let it bake for about 30 -40 minutes.)
- Remove from the oven and serve warm with crusty bread and green salad.
Serves 4 people.
A mix of cherry tomaotes for a tomato clafoutis.
