Fresh Tomato Gratin Recipes

TOMATO GRATIN RECIPE

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.

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.

SUMMER TOMATO GRATIN

Steps:

• Preheat the oven to 400 degrees. Oil a 2-quart gratin or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, pepper and a small sprinkle of sugar.
• Toss together the bread crumbs, parsley and olive oil. Spread over the tomatoes in an even layer. Place in the oven, and bake for 1 to 1 1/2 hours, until the juices are thick and syrupy and the top is golden. Remove from the oven, and allow to cool for at least 15 minutes before serving.

CRUNCHY BAKED TOMATO & ONION GRATIN

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.

GREEN TOMATO GRATIN

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.

TOMATO GRATIN

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.

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 TOMATO GRATIN

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.

GARLIC AU GRATIN TOMATOES

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.

TOMATO GRATIN

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.

TOMATOES AU GRATIN

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.