Fresh Tomato Clafoutis and the Giveaway Winners

Much as I like recipes from Patricia Wells (our 11th Game Changer), this one was not exactly what I expected. I was all for trying a savory tomato claufoutis with some Roma tomatoes I had on hand but was surprised the clafoutis base ended up like a custard. Well, Mary from One Perfect Bite did mention the recipe resembled a frittata rather than a clafoutis and there's no flour, so I shouldn't have been surprised. The flavors are really good...all that Parmesan, thyme and lovely summery fresh Romas. For a light lunch, it can't be beat, but I don't think males in your family are going to like this much. Not enough substance.

The tomatoes MUST be dry...that is key. Which requires a lot of tomato preparation before you get to the simple recipe. After I drained them for an hour on paper towels, I wiped them dry, squeezing a bit. Once the tomatoes are prepared, the ingredient list is short. If you're having a friend or two over for lunch, this would be ideal served with some lightly dressed greens or a lovely fruit salad.


Tomato Clafoutis
From Patricia Wells via Mary at One Perfect Bite 

Ingredients:

2 pounds Roma tomatoes, peeled, cored, quartered, seeded and juiced

Salt

2 whole eggs + 2 additional egg yolks

1/3 cup heavy cream

1/2 cup grated Parmesan cheese

2 teaspoons fresh thyme

Method:

Preheat oven to 375 degrees F. Grease 10-inch round baking dish. Set aside.

Remove the skin from the tomatoes by dipping them in boiling water. Remove the seeds and as much juice as you can. Salt the tomatoes and drain on several thicknesses of paper toweling for 60 minutes. Wipe dry and sqeeze lightly to remove most of the juice.

Place eggs, cream, half of Parmesan cheese and half of thyme in in a small bowl. Whisk to

combine. Adjust salt and pepper to taste.

Layer tomatoes on bottom of baking dish. Pour batter over tomatoes. Sprinkle with remainder of cheese and thyme.
Bake until batter is set, about 30 minutes. Serve warm or at room temperature. Yield: 6 to 8 servings.

The winners of the Make It Now, Bake It Later cookbooks are:
1) Lisa from Lisa is Cooking and
2) Rocky Mountain Woman
Please contact me at bsmithw@gmail.com with your name and mailing address. 
Have fun with them!

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