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 GRATIN-POMODORI GRATINATI
This baked Tomato Gratin-Pomodori Gratinati recipe is a classic Italian casserole and a delicious way to feed your kids with healthy ingredients! This hearty vegetarian recipe can be served as a side dish or a main course, and is a great way to feed a crowd without much fuss. This is one summer casserole recipe you won't want to miss!
Provided by Lora
Categories Side Dish
Number Of Ingredients 9
Steps:
- PREPPING THE TOMATOES
- Slice the tomatoes in half. Carefully scoop out the tomatoes pulp making sure you don't puncture the tomatoes. Reserve the pulp in a small bowl.
- Sprinkle a pinch of salt into the scooped out tomatoes. Line a rack with paper towels (or a baking pan)and place the tomatoes upside down (salted side down)on top of the paper towel to let the drain while you prep the stuffing.
- PREPARING THE STUFFING
- In a food processor or a blender, add some of the tomato pulp (about 1/2 cup of just the pulp, not the seeds). Add in the garlic, parsley leaves, basil, and 4 Tbsp of the olive oil. Give it a pulse until it's smooth. Add in the bread crumbs and bread (I had a sourdough loaf and used the inside of this really great bread). Add salt to taste (I added about 2 tsps).
- Line your baking dish with parchment paper. Drizzle a little olive oil in the parchment paper. Place the tomatoes in the dish and fill them with the stuffing. Drizzle the gratin stuffing of each tomato with a little more olive oil.
- BAKE TOMATO GRATIN
- Preheat oven to 350° Cover the baking dish with foil and place in the heated oven. Bake the tomato gratin for 30 mins. Remove the foil paper and bake about another 10 minutes. Serve warm or at room temperature.
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
LA ROMANA TOMATOES GRATIN
Steps:
- Preheat oven to 450 degrees F.
- Place tomato halves on foil lined baking sheet and set aside.
- In a small bowl, combine melted butter, garlic, and shredded Parmesan.
- Season tomato halves with salt and freshly ground black pepper. Spoon the butter and cheese mixture over the tomatoes. Roast tomatoes in preheated oven for 10 to 12 minutes or until golden brown.
TOMATOES AU GRATIN
This is a great Make-Ahead dish, ideal for when the hords are coming for dinner.. AND it's super easy to prepare. Bonus! I have listed the recipe as I found it but at ours we prefer extra garlic and TONS of fresh basil.. whooo devine, Guests went back for seconds and thirds...one day I will grab a photo of the inside, so far my guests have been too quick LOL. Posted for RecipeZaar World Tour 2006.
Provided by kiwidutch
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Skin the tomatoes by putting them into a bowl, adding boiling water and leaving them for 20 seconds, drain and plunge them into cold water, the skins should come off easily.
- Slice the tomatoes thinly.
- Grease a baking dish well with some butter, arrange a layer of tomato slices evenly on the bottom of the dish and then sprinkle with some of the garlic, sugar, basil, salt and pepper.
- Add a thin layer of cream and repeat with more tomato sllice layers until all ingredients are used.
- Mix the parmesan cheese and the breadcrumbs together and srinkle over the top.
- Drizzle any remaining butter over the top.
- Bake in the oven at 189 C (350 F) for 40 minutes until golden brown.
- Serve hot.
Nutrition Facts : Calories 238.6, Fat 18.5, SaturatedFat 11.2, Cholesterol 55, Sodium 200.5, Carbohydrate 14.4, Fiber 2.2, Sugar 4.6, Protein 5.6
TOMATO GRATIN
Categories Cheese Dairy Tomato Side Bake Vegetarian Quick & Easy Casserole/Gratin Parmesan Basil Summer Gourmet
Number Of Ingredients 6
Steps:
- Preheat oven to 500°F.
- Arrange tomato slices, slightly overlapping, in an oiled 9-inch gratin dish or shallow casserole. Season with salt and pepper and sprinkle with basil.
- Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 1 minute. Remove from heat and stir in bread crumbs, cheese, and salt and pepper to taste. Sprinkle over tomatoes.
- Bake in middle of oven until crumbs are golden, about 15 minutes.
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.
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
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.
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