Tomato Parmesan Gratin Recipes

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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

TOMATO AND AUBERGINE GRATIN



Tomato and Aubergine Gratin image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

1/2 cup/125 ml olive oil
2 large onions, sliced
3 cloves garlic, chopped
1 bay leaf
1 pepperoncino, smashed, optional
4 pounds/1.8 kg tomatoes, roughly chopped
Kosher salt and freshly ground black pepper
A handful of fresh herb leaves, such as basil, parsley and rosemary
2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick
1 cup/80 g homemade breadcrumbs, toasted
Pinch chili powder, more to taste
3 tablespoons freshly grated Parmesan

Steps:

  • Heat the oven to 450 degrees F/230 degrees C.
  • Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
  • While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
  • Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
  • In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.

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.

TOMATO PARMESAN GRATIN



TOMATO PARMESAN GRATIN image

When I saw this recipe I immediately thought of another old-time recipe I haven't made in years, only it calls for mozzarella cheese, not Parmesan. This one promises to be just as delicious and couldn't be simpler to make! Recipe & Photo: http://krogercincinnati.mywebgrocer.com/

Provided by Ellen Bales @Starwriter

Categories     Vegetables

Number Of Ingredients 5

2 cup(s) store brand home-style cheese and garlic croutons, divided
2 can(s) (14.5 oz.ea.) stewed tomatoes, drained
1 tablespoon(s) dried thyme
3 tablespoon(s) store brand extra-virgin olive oil, divided
1/2 cup(s) (2 oz.) grated parmesan cheese

Steps:

  • Place the croutons in a re-sealable plastic bag; crush to a coarse crumb. Combine the tomatoes, 1/2 of the croutons, thyme, and 1 Tbsp. olive oil. Toss gently and spoon evenly into a 1-1/2 to 2-quart baking dish that has been sprayed with cooking spray.
  • Toss together the remaining crushed croutons, Parmesan cheese, and 2 Tbsp. oil in a small bowl. Sprinkle crouton mixture over the tomatoes.
  • Bake in a preheated 425-degree oven for about 18 minutes or until top is golden brown.

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.

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