TOMATO GRATIN-POMODORI GRATINATI
This baked Tomato Gratin-Pomodori Gratinati recipe is a classic Italian casserole and a delicious way to feed your kids with healthy ingredients! This hearty vegetarian recipe can be served as a side dish or a main course, and is a great way to feed a crowd without much fuss. This is one summer casserole recipe you won't want to miss!
Provided by Lora
Categories Side Dish
Number Of Ingredients 9
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.
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
POMODORI GRATINATI (BAKED TOMATOES)
From a community style cookbook. Has garlic, oil, breadcrumbs, parsley, salt and pepper. No cheese in this particular recipe.
Provided by Oolala
Categories Vegetable
Time 20m
Yield 8 tomato halves, 4-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 179.5, Fat 14.2, SaturatedFat 2, Sodium 800.7, Carbohydrate 11.8, Fiber 2, Sugar 3.8, Protein 2.4
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