TOMATO GRATIN RECIPE
Tomato Gratin is a typical Italian dish of Emilia Romagna cuisine. They are made with firm ripe tomatoes (the big round type such as vine tomatoes), cut in two then drained from excess water and filled with a mixture made with bread, garlic, parsley and extra virgin olive oil.
Provided by Barbara Lucchini
Categories side dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Wash tomatoes and cut them in half
- Remove their seeds, salt them and place them upside down to drain in a colander
- prepare the aromatic breading: finely chop the bread and add the chopped parsley
- Chop finely the garlic and add it to the mixture
- Season with salt and pepper.
- add a cup of extra virgin olive oil and stir
- Wash the tomatoes to remove the excess salt and fill them with the mixture, pressing lightly
- Arrange them in a baking dish side by side.
- Sprinkle with Parmesan cheese and drizzle with a little olive oil
- place in a preheated oven at 180° (350F) covered with an aluminum foil for 30 minutes
- Serve Tomato Gratin hot or cold, as a main course or as a side dish with meat.
Nutrition Facts : ServingSize 100g, Calories 66 cal
TOMATO MOZZARELLA GRATIN
A recipe for Tomato Mozzarella Gratin! Pieces of lasagne noodles are layered with sliced tomatoes and mozzarella cheese, then baked until golden.
Provided by Tara
Categories Main
Time 40m
Number Of Ingredients 8
Steps:
- Break the lasagne noodles into pieces (3-4 for each noodle).
- Bring a large pot of salted water to a boil. Add the broken lasagne noodles and cook, stirring occasionally to keep them from sticking to the bottom. Cook until al dente, just tender. Drain and lightly toss in about 2 tablespoons olive oil.
- Cut the tomato into about 1/4 inch thick slices. Cut the mozzarella in about 1/4 inch thick slices too.
- Preheat oven to 425˚F. Grease an 8x8 inch baking dish with olive oil. Add half of the cooked lasagne noodles to the bottom of the pan. Arrange the tomato slices, noodles, and mozzarella slices at a semi-upright angle over the bed of lasagne noodles so all the parts are showing- tomato slice, noodle, mozzarella slice, noodle, until the baking dish is filled.
- Drizzle with olive oil and season with salt and pepper. Bake in preheated oven until cheese is melted and the tops of the noodles are starting to turn golden, 12-15 minutes.
- Sprinkle with basil leaves before serving and drizzle with balsamic reduction if desired.
SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
BAKED PASTA GRATIN WITH TOMATO SAUCE AND MOZZARELLA
The Baked Pasta gratin with tomato sauce and mozzarella recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse, core, quarter and remove seeds from tomatoes. Finely chop tomatoes. Peel and chop onion and garlic. In a pan, sauté onion and garlic in hot olive oil until translucent. Stir in tomato paste, pureed tomatoes, and fresh tomatoes. Simmer about 10 minutes over low heat. Season with salt, sugar, and pepper.
- Preheat oven to 200°C (approximately 400°F). Cook pasta in plenty of salted boiling water until al dente, according to package directions. Drain in a colander. Cut mozzarella into cubes. Mix pasta with tomato sauce and spread in an oiled baking dish. Sprinkle pasta with mozzarella and Parmesan. Bake about 25 minutes. Serve sprinkled with thyme leaves.
Nutrition Facts : Calories 762.03 kcal, Fat 22.74 g, SaturatedFat 8.77 g, Protein 31.15 g, Carbohydrate 109.2 g, Sugar 1.05 g, Cholesterol 35.92 mg
TOMATO GRATIN
Steps:
- Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.
Nutrition Facts : Calories 309 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 9 milligrams, Sodium 271 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
BAKED COURGETTE & TOMATO GRATIN
Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Yield Serves 2-4
Number Of Ingredients 11
Steps:
- Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
- Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
- Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
- Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
GARLIC-BASIL TOMATOES WITH MOZZARELLA
This salad is the perfect showcase for your fresh garden tomatoes and basil!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatoes in glass or plastic dish.
- Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. Cover and refrigerate at least 3 hours to blend flavors, turning occasionally.
- Layer cheese alternately with tomatoes on salad greens.
Nutrition Facts : Calories 170, Carbohydrate 4 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg
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