INGREDIENTS
Fresh Mozarella
Fontina Cheese
Parmesan Cheese
6
Large Eggs
4 tsp
Gourmet Gardens Basil
2 tbsp
Greek Yogurt
2 tbsp
Butter, Unsalted, melted
1/3 cup
Milk
1/2 cup
Flour
1/2 tsp
Sea Salt
Fresh Cracked Black Pepper
6
Large Tomatoes, quartered
Olive Oil
Kosher Salt
Pepper
2 cloves
Garlic
2 tbsp
Oil from tomatoes, plus juice (these are basically the pan drippings from roasting the tomatoes)
2 tbsp
Dried Onions
1 tsp
Oregano
1 tsp
Kosher Salt
Fresh black pepper
2
Bay Leaves
1
Large Carrot, grated