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
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
GREEN TOMATO GRATIN
These breaded and baked tomatoes are a traditional Southern dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Generously butter a gratin or baking dish large enough to accommodate the tomato halves in one layer. Place the bread in a food processor, and pulse until crumbled with no large pieces. Transfer to a small bowl. Add the parsley, and salt and pepper to taste, and drizzle with the melted butter. Toss to combine, and set aside.
- Place tomato halves in the prepared baking dish, cut-side up. Season with salt and pepper, drizzle with honey, and sprinkle crumb mixture on top. Bake, uncovered, until tomatoes have softened, 35 to 40 minutes. Increase oven heat to broil. Place tomatoes under broiler until crumbs are golden brown, about 2 minutes. Serve.
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
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 :
TOMATOES GRATIN
I love this recipe because the tomatoes are available anytime. And the taste of the creamy mozzarella, zesty tomatoes and sharp parmesan will blow you away. Great with bread and a glass of white wine.
Provided by Short n Sweet
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F and layer the ingredients in the order listed in any small dish that is oven safe.
- Bake for 30-35 minutes and enjoy the wine.
- Allow to rest about 10 minutes before serving.
Nutrition Facts : Calories 265.8, Fat 13.7, SaturatedFat 7.9, Cholesterol 44.2, Sodium 475.8, Carbohydrate 20.6, Fiber 5.2, Sugar 11.3, Protein 17.9
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
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.
SCALLOPED TOMATOES
Steps:
- Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
- Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
- Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.
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.
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
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.
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
TOMATO AU GRATIN CASSEROLE
TRUE DELIGHT for all of the tomato lovers!!! This casserole has all of the flavors which blend perfect together. This is a great side dish for serving guests. My family has enjoyed this casserole for quite some time. Best when tomatoes are homegrown or from a farmer's market.
Provided by Seasoned Cook
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Optional: Saute onion in a small amount of oil.
- Layer one-half of tomato slices on bottom of an oblong baking dish. Sprinkle with one-half of salt, pepper and seasonings. Layer one-half of stuffing, cheese and onion in that order.
- Layer remaining tomatoes and seasonings. Top with remaining onion, stuffing and then cheese. Drizzle with melted butter.
- Bake, uncovered, for 30 minutes in a 350 degree oven.
- Enjoy!
Nutrition Facts : Calories 246.3, Fat 21.2, SaturatedFat 13.3, Cholesterol 60.2, Sodium 555.1, Carbohydrate 7.2, Fiber 1.9, Sugar 4.3, Protein 8.5
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.
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 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.
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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