GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
CRUNCHY BAKED TOMATO & ONION GRATIN
Simplicity is key to this slowly-cooked vegetarian bake- serve with plenty of bread to mop up the juices
Provided by Sarah Cook
Categories Dinner
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
- Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.
Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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.
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.
TOMATO AND AUBERGINE GRATIN
Steps:
- Heat the oven to 450 degrees F/230 degrees C.
- Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
- While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
- Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
- In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.
INA GARTEN'S PROVENCAL TOMATO GRATIN
Steps:
- 1. preheat oven to 400 degrees. Place tomatoes in 9x13 in ceramic dish. Add 1 1/2 tbl oil, thyme/herbs de provence, 1 tsp salt and pepper. Toss together. Spread tomatoes evenly in pan. 2. Chop garlic and parsley and mix with bread crumbs. Add 3/4 cup oil, then spread evenly over tomatoes. 3. Bake gratin until crumbs are golden, 40-45 mins. Serve hot or warm.
TOMATO AND HERB GRATIN
Steps:
- Cut the tomatoes in half from top to bottom and cut each of the halves into 4 wedges. Use your thumb and forefinger to push the seeds out of each of the wedges. Toss the tomato wedges with the coarse salt and drain in a colander for 30 minutes. Preheat the oven to 350 degrees. Sprinkle the basil leaves with 2 teaspoons of the olive oil and coarsely chop. (The oil helps keep the leaves from turning black.) Immediately combine the basil with the remaining olive oil in a small bowl. Spread and third of the basil mixture in an oval gratin dish or square baking dish just large enough to hold the tomatoes in a single layer. Arrange the tomatoes in the dish, overlapping them slightly if necessary. Spoon a second third of the basil mixture over the tomatoes and sprinkle over the Parmesan cheese. If you're using any of the other toppings, arrange them on top. Bake for 1 to 1 1/2 hours, until there is no liquid left in the baking dish and a light crust has formed on top. If the cheese or toppings start to become too brown before the liquid has evaporated, turn down the oven and bake somewhat longer. Brush with remaining basil mixture and serve immediately.
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.
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BAKED SLICED TOMATO GRATIN WITH PARMESAN BREADCRUMBS
From justalittlebitofbacon.com
5/5 (7)Total Time 35 minsCategory Side DishCalories 250 per serving
- Slice the tomatoes into 1/2 inch thick slices. Layer the tomatoes in a casserole dish which is large enough that each tomato slice is partially exposed. Drizzle 1 tablespoon of the olive oil over the tomatoes. Then sprinkle on 1/2 tsp of kosher salt, 1 tbsp of thyme leaves, and the basil leaves. Cover the dish tightly with foil and bake for 15 minutes.
- While the tomatoes are baking, heat 2 tbsp of olive oil in a medium skillet over low heat. Add the garlic and 1/2 tsp of kosher salt, and saute until the garlic is fragrant and softened, 2-3 minutes. Add the breadcrumbs and increase the heat to medium. Cook, stirring frequently, until the crumbs are lightly browned, 5-7 minutes. Stir in the parmesan cheese and remaining thyme leaves.
- Take the tomatoes out of the oven and top them with the breadcrumb mixture. Bake the gratin uncovered for 10 minutes. Serve.
TOMATO GRATIN - EATINGWELL
From eatingwell.com
4/5 (2)Total Time 30 minsAuthor Eatingwell Test KitchenCalories 105 per serving
- 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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