Recipe by Martha Rose Shulman from NYT
I love her recipes and am really looking forward to trying this one.
2 lb Tomatoes
2 TB Extra Virgin Olive Oil
2 large Garlic cloves, minced
1/2 medium or 1 small Onion
1/2 lb Summer Squash, cut in 1/2” dice
Salt and freshly ground Pepper, to taste
2 tsp fresh Thyme leaves, or 1 tsp crumbled dried Thyme OR replace the salt and thyme and use Eatwell Thyme Salt
1 cup cooked Rice, Farro or Barley
2 oz Gruyere Cheese, grate 1/2 cup
1 to 2 TB slivered or chopped fresh Basil leaves
Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 F. Oil a 2 qt gratin or baking dish. Heat 1 TB of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat. Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish. Slice the remainingtomatoes and cover the top of the gratin in one layer. Drizzle on the remaining TB of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.