Tomato Gratin Pomodori Gratinati Recipes

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.

TOMATO GRATIN-POMODORI GRATINATI

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.

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.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
• Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.
• Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

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.

POMODORI GRATINATI (BAKED TOMATOES)

Steps:

• Cut tomatoes in half crosswise.
• Mix together breadcrumbs, parsley, garlic, salt, pepper and 2 tablespoons of the oil.
• Spread the mixture over the cut side of the tomatoes. Arrange in an oiled shallow baking pan. Sprinkle with remaining oil.
• Bake at 400 degree oven F. for 15 minutes.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Move the oven rack into the top third of the oven.
• Heat olive oil in a large skillet over medium heat, and spread zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over zucchini, and cook until zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
• Arrange slices of zucchini in a 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
• Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.