Tomato Clafoutis – Sorta

After spending the previous day driving back from northern West Virginia, doing vacation eating for a week, and spending the day catching up around Almost Heaven South, we decided something easy and not too awfully heavy would be in order. It just so happened that one of the first posts I read that morning was from Mary over at One Perfect Bite. She posted a recipe for tomato clafoutis and it fit right in with some things we had on hand. We had some Mornay sauce left from recent Kentucky hot browns, which seemed close enough to the recipe’s cream and parmesan requirement and we had a lot of ripe paste tomatoes. Mary commented that her maters could have looked better, but ours were even worse. By the time I cut out the bad places and seeded them, they barely resembled tomatoes, so I decided to just give them a rough chop and mix with the egg mixture prior to adding to the dish. So I guess we ended up with a frittata rather than a clafoutis.

It fit the bill perfectly, providing a light and tasty meal – we ate the whole thing.  I think this works well for any meal of the day.

Thanks Mary for the inspiration.

Have a great day and thanks for stopping by.

Larry