Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

6 ripe tomatoes ⅔ cup oil ¼ cup vinegar ¼ teaspoon coarse black pepper ¼ cup parsley, chopped ¼ cup green onion, sliced (optional) 1 teaspoon salt ½ teaspoon marjoram

Food

Rosemary and Goat Cheese Strata

6 ripe tomatoes ⅔ cup oil ¼ cup vinegar ¼ teaspoon coarse black pepper ¼ cup parsley, chopped ¼ cup green onion, sliced (optional) 1 teaspoon salt ½ teaspoon marjoram

Food

Herbed Tomatoes

These herbed tomatoes from Cooks a’Bruin are a great way to incorporate fresh summer tomatoes into your meals.

by

6 ripe tomatoes
⅔ cup oil
¼ cup vinegar
¼ teaspoon coarse black pepper
¼ cup parsley, chopped
¼ cup green onion, sliced (optional)
1 teaspoon salt
½ teaspoon marjoram or thyme
1 clove garlic, minced (optional)

Peel tomatoes; place in deep bowl. Cut tomatoes into chunks or slices. Combine oil, vinegar, and seasonings. Stir or shake well, and pour over tomatoes. Cover, and chill several hours. Open occasionally, and stir.

print it

This story was published on Apr 30, 2012

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.