Tomatoesgratin Recipes

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TOMATO GRATIN RECIPE



Tomato Gratin Recipe image

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

8 ripe round and firm tomatoes
250g (9oz) of bread
5 tablespoons of grated Parmigiano cheese
3 tablespoon of chopped parsley
half garlic clove
1 cup of extra virgin olive oil
salt and pepper

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



Tomato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

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

TOMATOES AU GRATIN



Tomatoes Au Gratin image

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

900 g tomatoes (2 lb)
50 g butter (2 oz) or 50 g margarine, softened (2 oz)
3 garlic cloves, minced
5 ml sugar (1 teaspoon)
20 ml fresh basil, chopped (4 teaspoons)
5 ml sugar (1 teaspoon)
salt
pepper
300 ml cream (10 oz)
50 g dried breadcrumbs (2oz)
25 g parmesan cheese (1 oz)

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

PROVENCAL CHERRY TOMATO GRATIN



Provencal Cherry Tomato Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

3 pints cherry or grape tomatoes, halved
1 1/2 tablespoons plus 1/4 cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
1/3 cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread

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.

TOMATO GRATIN



Tomato Gratin image

Categories     Cheese     Dairy     Tomato     Side     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Basil     Summer     Gourmet

Number Of Ingredients 6

2 large tomatoes (preferably beefsteak), sliced 1/2 inch thick
2 tablespoons finely chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 1/4 cups coarse fresh bread crumbs from a baguette
1/3 cup grated parmesan

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.

GARLIC AU GRATIN TOMATOES



Garlic Au Gratin Tomatoes image

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

8 medium tomatoes
1-1/2 cups soft bread crumbs
2 to 4 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

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 :

TOMATO GRATIN



Tomato Gratin image

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

8 slices sourdough bread, toasted
2 1/2 lbs large ripe tomatoes, cut into 1/4 inch slices
1/2 teaspoon fresh garlic, minced
1/4 cup fresh chives, snipped
1/2 teaspoon salt
ground black pepper
4 ounces soft fresh goat cheese (or crumbled feta cheese)
1 tablespoon olive oil
2 1/2 tablespoons parmesan cheese, grated

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.

GREEN TOMATO GRATIN



Green Tomato Gratin image

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

2 tablespoons unsalted butter, melted, plus more for dish
5 green tomatoes, cut in half crosswise
5 slices white bread, crusts removed
1 1/2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
2 tablespoons honey

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



Crunchy baked tomato & onion gratin image

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

3 onions , thinly sliced
3 garlic cloves , thinly sliced
4 tbsp olive oil
1.2kg mixed tomato , from really big to cherry
8 thyme or oregano sprigs, or a mixture, stripped, plus a few more
1 tbsp golden caster sugar
50-85g fresh white breadcrumbs - if you've got a crust, use this so the crumbs are nice and golden

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

SUMMER TOMATO GRATIN



Summer Tomato Gratin image

When you bake tomatoes for a very long time, as you do here, they become quite sweet.

Provided by Martha Rose Shulman

Categories     casseroles, one pot, side dish

Time 1h30m

Yield Serves four

Number Of Ingredients 7

2 pounds ripe, firm tomatoes, sliced
Salt
freshly ground pepper to taste
1/2 teaspoon sugar
1/2 cup fresh or dry bread crumbs, preferably whole wheat
2 tablespoons chopped flat-leaf parsley
2 tablespoons extra virgin olive oil

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.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 7 grams

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 9

5 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 pound Yukon gold potatoes, peeled
1 medium zucchini (about 8 ounces)
2 vine-ripened or other ripe tomatoes (about 3/4 pound), sliced into 1/4-inch rounds
1/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon finely chopped fresh thyme
2 ounces finely grated Cantal or cheddar cheese

Steps:

  • Preheat oven to 375 degrees with rack in upper third. Coat a 9-by-13-inch gratin dish with 1 teaspoon oil, and sprinkle with garlic. Using a mandoline or a very sharp knife, slice potatoes and zucchini as thinly as possible into rounds. Arrange potatoes, zucchini, and tomatoes in overlapping layers around prepared dish, and sprinkle with the salt and pepper. Drizzle with remaining 4 teaspoons oil, and sprinkle with thyme and cheese.
  • Cover with foil; bake until potatoes are tender, 35 to 45 minutes. Remove foil; continue baking until top is golden brown, about 25 minutes more. Remove from oven; and serve immediately.

Nutrition Facts : Calories 175 g, Cholesterol 15 g, Fat 11 g, Fiber 5 g, Protein 8 g, Sodium 255 g

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