Tomato Gratin With White Cheddar Breadcrumbs 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-CHEDDAR GRATIN

Steps:

• Position a rack 5 to 6 inches from the heat source and preheat the broiler.
• Put the tortillas in a food processor and pulse until they reach a fine crumb. Sprinkle half the tortilla crumbs evenly in a 1 1/2-quart baking dish. Arrange the tomatoes, cut-side up, over the crumbs. Sprinkle evenly with the garlic, oregano, 1/2 teaspoon salt and a couple turns of pepper. Top with the Cheddar.
• Toss the remaining crumbs with the oil in a small bowl; sprinkle over the Cheddar. Broil until the Cheddar is melted and the crumbs are golden, about 10 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.

TOMATO GRATIN WITH WHITE CHEDDAR BREADCRUMBS

Steps:

• Preheat oven to 350°F. Mix tomatoes, garlic, 2 1/2 tablespoons chives, and Marsala in bowl to blend; season to taste with salt and pepper. Transfer to 8-inch-diameter gratin dish with 1 1/2-inch-high sides.
• Mix breadcrumbs, cheese, and olive oil in large bowl to blend. Season topping to taste with salt and pepper. Sprinkle topping over tomatoes. Bake until juices bubble and topping is golden brown, about 40 minutes. Let stand 10 minutes. Sprinkle with remaining 1/2 tablespoon chives and serve.