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
TOMATO GRATIN
This recipe uses sourdough bread along with the tomatoes and crumbled goat cheese or feta cheese. This dish can be baked and served immediately or assembled and refrigerated overnight before baking.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Lightly coat a shallow 2-quart baking dish with olive oil or cooking spray.
- Arrange 4 slices of bread over the bottom of the baking dish, tearing to fit. Top with half the tomato slices. Sprinkle the garlic over the tomatoes, then sprinkle with half the chives. Season with salt and pepper. Crumble the goat cheese or feta over the chives and drizzle with half of the oil. Top with remaining bread slices, pressing firmly to fit. Arrange remaining tomato slices on top, then sprinkle with the remaining chives, the parmesan cheese, and additional pepper to taste. Drizzle with remaining 1 1/2 teaspoons oil. Bake for 40-45 minutes or until the cheese on top is golden and the tomatoes are soft.
SCALLOPED TOMATOES AU GRATIN
This recipe comes from the Favorite Recipes of a drill team from Cedar Rapids, Iowa. It is a Czech Recipe, 1963. The recipe is one of many in our collection of cook books. The recipe originally called for 1 pound or 1 quart of tomatoes. Makes a good side dish.
Provided by Barb G.
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degree.
- Cut 3 slices of toast into cubes.
- Mix tomatoes, chopped onion, sugar, salt and pepper together.
- Grease a casserole dish.
- Put in layers starting with cubed toast, then a layer of the tomato mixture, the toast, and then the tomato mixture.
- Top with the 1 slice of toast.
- Pour melted butter over the slice of toast.
- Sprinkle with the cheese.
- Bake for 20 minutes.
PROVENCAL CHERRY TOMATO GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
- Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
- Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.
POTATO-TOMATO GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
- Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
- Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
- Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
- Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
- Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
- Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.
POTATOES AND TOMATOES AU GRATIN
This is really a meal in itself, rich and delicious, and doesn't need anything more than a green salad and beverage of choice.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 6-8 sidedish servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Grill bacon until crisp and crumble.
- Preheat oven to 375F and butter an earthenware dish.
- Combine cheese and breadcrumbs, parsley, chives and season (I often add a minced clove of garlic, too).
- First put a layer using 1/2 of the potatoes, then 1/3 of the tomatoes, sprinkle with 1/2 of cheese and 1/2 of bacon; repeat layering one more time in the same manner; finally, top with remaining tomatoes; drizzle cream over.
- Bake 40-45 minutes, until tender and browned.
GARLIC AU GRATIN TOMATOES
You'll likely reach for this recipe when you have a bumper crop of tomatoes. The distinctive taste of garlic nicely enhances sweet juicy tomatoes.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a 1/2-in.-thick shell. Invert tomatoes onto paper towels to drain. , Meanwhile, in a bowl,combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in a greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400° for 15-20 minutes or until stuffing is lightly browned.
Nutrition Facts :
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- Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
- Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
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