Fresh Tomato Gratin Recipes

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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.

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

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.

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  • 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.
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