- 2 Tbsp. olive oil
- 2 onions, thinly sliced
- 3 tsp. finely chopped fresh rosemary
- 8 eggs
- 2 cups milk
- 1/2 cup finely grated pecorino cheese
- 200 grams shaved ham, roughly chopped
- 500 grams sourdough bread, torn 500 grams vine tomatoes
- 1⁄4 cup basil leaves
PREHEAT oven to 200°C.
HEAT half the oil in a frying pan over medium-high heat. Add onion and cook, stirring, for 10–15 minutes or until onion caramelises. Add rosemary and cook for 1 minute until fragrant.
WHISK eggs, milk and half the cheese in a large jug.
COMBINE the onion mixture, ham and almonds in a bowl. Layer bread and ham mixture between four 2-cup ovenproof dishes. Pour over egg mixture and sprinkle with remaining cheese. Allow to stand for 20 minutes.
CUT tomatoes into four clusters, place on an oven tray and drizzle with the remaining oil.
BAKE strata and tomatoes for 10 minutes. Remove tomatoes and continue to bake strata for another 25 minutes until puffed and golden. Serve strata topped with tomatoes and basil.
HANDS-ON TIME 35 min | TOTAL TIME 1 hr 30 min | SERVES 4 | MAKE AHEAD