For Meatless Monday: Tomato Pie ... Oh, my!

I'm a big fan of Roma tomatoes. I think they're great for cooking: they're meatier and hold their shape better than other tomatoes. They're also the most drought- and heat-resistant variety out there. Just came across this lovely recipe and made it for dinner, although it would be perfect for breakfast and/or lunch, too. I loved the idea of roasting the tomatoes in the pie pan before adding the egg mixture. Gave the dish an incredible richness!

Savory Baked Eggs with Tomatoes
The Ingredients.
7-10 medium Roma tomatoes, sliced in thirds length-wise
2 cloves garlic, sliced thinly (I used the jar kind; so easy to have on hand with a subtle, mellow flavor.)
6-10 basil leaves, roughly torn
6-8 mushrooms, sliced (or however many you want to use.) (Note to Liadan: The 'shrooms are spectacular in this!)
Extra virgin olive oil
4 eggs
1/2 cup buttermilk (I used skim milk, never cared for buttermilk.)
Salt/pepper
1/2 tsp. red pepper flakes
Paprika - I sprinkled the top just before it went in the oven.
The Directions.
Rub a large pie pan with olive oil. Fill the base with tomato halves. Drizzle with olive oil. Dot with the garlic and mushrooms. Season with salt and pepper and drizzle with more oil. Roast in oven at 350 degrees for 15-20 minutes. Meanwhile beat eggs with milk and season with red pepper flakes, fresh basil and salt and pepper. Pour eggs over tomatoes and bake in oven until set, about 30 minutes.
I made a few substitutions, which in my opinion is the test of a good recipe. I also stirred some Swiss cheese into the egg mixture before baking. Be sure you allow this to cool slightly before serving so the flavors really shine! Cut into wedges and serve with a tossed salad and crusty rolls.