PROVENçAL TOMATO AND BEAN GRATIN
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 3h45m
Yield Serves eight to 12
Number Of Ingredients 15
Steps:
- Cut one of the onions in half, and stick a clove into each half. Chop the other onion. Drain the soaked beans and combine with 2 quarts water in a large pot. Bring to a boil and skim off any foam, then add the halved onion, the crushed garlic cloves and the bouquet garni. Reduce the heat, cover and simmer for 1 hour. Add salt to taste, and continue to simmer for another 30 to 60 minutes, until the beans are tender but not mushy. Remove from the heat, remove and discard the onion and the bouquet garni, and drain over a bowl. Measure out 3 cups of the cooking liquid, taste and adjust salt. Set aside.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the chopped onion. Cook, stirring, until tender, about five minutes. Add the remaining garlic, and stir together until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste, sugar, oregano, cayenne and salt to taste. Cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down somewhat and smell very fragrant. Stir in the beans and 3 cups of their cooking broth (refrigerate the rest if you are making this ahead; you may need it for thinning out). Bring to a simmer, cover and cook over low heat for 30 minutes, until the mixture is thick and fragrant. Stir often so that it doesn't stick to the bottom of the pot. Add pepper, taste and adjust salt and garlic.
- Preheat the oven to 375 degrees. Oil a 3-quart gratin or baking dish. Spoon the tomatoes and beans into the baking dish. Combine the breadcrumbs and cheese in a bowl, and toss with the remaining tablespoon of olive oil. Sprinkle in an even layer over the beans. Bake 30 minutes, or until the top is browned and the gratin is bubbling. Serve hot or warm.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 570 milligrams, Sugar 7 grams, TransFat 0 grams
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.
PROVENCAL VEGETABLE GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
- Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
- Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
- Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
WHITE BEAN AND TOMATO GRATIN
Categories Bean Tomato Side Bake Casserole/Gratin Fall Thyme Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.
- Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
- Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.
TOMATOES A LA PROVENCALE
This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website. Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven. It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.
Provided by Baby Kato
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400ºF.
- Remove the stems of the tomatoes and cut the tomatoes in half.
- Next, scrape out the seeds and juice, season the tomatoes with salt and pepper and set aside until needed.
- Blend the rest of the ingredients together in a bowl and fill each of the tomatoes with the mixture then sprinkle the tomatoes with olive oil.
- In a baking or gratin dish arrange the tomatoes not close to each other and bake in a 400º F degree oven for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 62.9, Fat 0.8, SaturatedFat 0.1, Sodium 267.3, Carbohydrate 12.4, Fiber 2, Sugar 3.8, Protein 2.5
PROVENCAL TOMATO POTATO GRATIN
Categories Potato Tomato Side Bake Broil Vegetarian Quick & Easy Casserole/Gratin Basil Summer Vegan Thyme Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
- While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
- Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
- While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Preheat broiler.
- Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.
PROVENCAL TOMATO GRATIN
Provided by Molly O'Neill
Categories appetizer, side dish
Time 45m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Combine the garlic, thyme and parsley. Place half of the tomato slices in overlapping layers in a 10-inch quiche dish. Season with salt and pepper. Sprinkle with half of the garlic-herb mixture. Top with half of the olives and half of the goat cheese.
- Repeat the layers. Sprinkle the bread crumbs over the top. Drizzle with olive oil. Bake for 30 minutes. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 466 milligrams, Sugar 4 grams
More about "provencal tomato bean gratin food"
PROVENçAL TOMATO AND BEAN GRATIN - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 3 mins
WHITE BEAN AND TOMATO GRATIN WITH HERBES DE PROVENCE
From vannsspices.com
PROVENCAL CHERRY TOMATO GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
PROVENçAL CHERRY TOMATO GRATIN - STYLISH CUISINE
From stylishcuisine.com
TIAN PROVENçAL (SUMMER VEGETABLE GRATIN) - LAVENDER AND LOVAGE
From lavenderandlovage.com
PROVENçAL TOMATO AND BEAN GRATIN (PUBLISHED 2009) | RECIPES, …
From pinterest.com
PROVENCAL VEGETABLE GRATIN - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
10 BEST FRENCH PROVENCAL RECIPES - YUMMLY
From yummly.co.uk
PROVENCAL TOMATOES BAKED PERFECTION - LOVE FRENCH FOOD RECIPES …
From lovefrenchfood.com
PROVENçAL TOMATO AND BEAN GRATIN FROM RECIPES FOR HEALTH/NYTIMES
From talkmorelater.blogspot.com
PROVENCAL VEGETABLE GRATIN - FOOD NETWORK
From foodnetwork.co.uk
RANDALL BEANS PROVENCAL | GREAT NORTHERN BEAN RECIPE | RANDALL …
From randallbeans.com
PROVENCAL POTATO GRATIN - FOOD NETWORK
From foodnetwork.co.uk
PROVENçAL EGGPLANT TOMATO GRATIN - PARDON YOUR FRENCH
From pardonyourfrench.com
PROVENçAL TOMATO AND SQUASH GRATIN - THE NEW YORK TIMES
From nytimes.com
EASY PROVENCAL VEGETABLE GRATIN - APRIL J HARRIS
From apriljharris.com
PROVENçAL TOMATO AND BEAN GRATIN | GEORGE-1947 | COPY ME THAT
From copymethat.com
PROVENçAL TOMATO AND BEAN GRATIN - MASTERCOOK
From mastercook.com
PROVENçAL GOAT CHEESE GRATIN RECIPE | PAMELA SALZMAN & RECIPES
From pamelasalzman.com
BEST PROVENCAL CHERRY TOMATO GRATIN RECIPES - FOOD …
From foodnetwork.ca
PROVENçAL EGGPLANT-TOMATO GRATIN RECIPE - FRANK STITT | FOOD
From foodandwine.com
PROVENçAL TOMATO AND BEAN GRATIN - MASTERCOOK
From mastercook.com
PROVENCAL CHERRY TOMATO GRATIN | RECIPE | CHERRY TOMATOES, …
From pinterest.ca
PROVENçAL SUMMER VEGETABLE GRATIN | FOOD & STYLE
From foodandstyle.com
PROVENCAL VEGETABLE GRATIN RECIPE | CDKITCHEN.COM
From cdkitchen.com
PROVENCAL VEGETABLE GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
YEAR-ROUND SIMPLE TOMATO GRATIN - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
PROVENCAL CHERRY TOMATO GRATIN FOOD- WIKIFOODHUB
From wikifoodhub.com
PROVENçAL TOMATO AND BEAN GRATIN RECIPE | RECIPE
From pinterest.com
PROVENçAL VEGETABLE GRATIN (TIAN) - SAVEUR
From saveur.com
PROVENçAL TOMATO AND SQUASH GRATIN RECIPE | RECIPE | GRATIN …
From pinterest.ca
PROVENçAL-STYLE SUMMER VEGETABLE TIAN RECIPE | COOKING LIGHT
From cookinglight.com
COZY GRATIN WITH BUTTER ROASTED TOMATOES, BEANS, AND KALE
From heartbeetkitchen.com
PROVENCAL TOMATO POTATO GRATIN — VIBRANT VALLEY FARM
From vibrantvalleyfarm.com
CHERRY TOMATOES PROVENçAL • THE EASIEST SIDE DISH!
From theviewfromgreatisland.com
PROVENçAL TOMATO AND SQUASH GRATIN - SHERRY BABY RECIPES
From sherrybabyrecipes.com
PROVENçAL TOMATO AND SUMMER SQUASH GRATIN - KITCHEN STORIES
From kitchenstories.com
WHITE BEAN PROVENCAL | GREAT NORTHERN BEANS | RANDALL BEANS
From randallbeans.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love