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.
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
CRUNCHY BAKED TOMATO & ONION GRATIN
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
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
PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
BAKED COURGETTE & TOMATO GRATIN
Make the most of courgette and tomatoes in this gratin, with melted mozzarella, fresh basil and a crunchy breadcrumb topping. It's a great freezing dish
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h10m
Yield Serves 2-4
Number Of Ingredients 11
Steps:
- Sprinkle the courgettes with a pinch of sea salt flakes and lay them on a plate with another plate on top. Put a weight or tin on top to help push out the liquid.
- Heat 1 tbsp olive oil in a non-stick frying pan and add the tomatoes and garlic. Cook over a medium heat, stirring, for 5 mins until thickened. Tear in the basil, if using, and season.
- Heat the oven to 200C/180C fan/gas 6 and oil a roasting dish. Combine the flours in a bowl. Pour away the water from the courgette. Dip the courgette slices into the egg, then into the flour, and arrange in a layer over the bottom of the dish. Top with a few slices of mozzarella, followed by a layer of the tomato sauce, and repeat with another layer of courgette, mozzarella and sauce. Toss the cheese and breadcrumbs together, then scatter over the top.
- Drizzle with a little more olive oil, and bake for 40-45 mins until golden and bubbling. Serve with a herby red onion salad and some bread to mop it up, if you like. Can be frozen for up to two months.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
TOMATO PARMESAN GRATIN
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
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.
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PARMESAN ZUCCHINI AND TOMATO GRATIN - DELICIOUS …
From deliciousmeetshealthy.com
Ratings 10Total Time 45 minsCategory Side DishCalories 82 per serving
- Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).
- Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.
- Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.
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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.
- While the tomatoes are baking, heat 2 tbsp of olive oil in a medium skillet over low heat. Add the garlic and 1/2 tsp of kosher salt, and saute until the garlic is fragrant and softened, 2-3 minutes. Add the breadcrumbs and increase the heat to medium. Cook, stirring frequently, until the crumbs are lightly browned, 5-7 minutes. Stir in the parmesan cheese and remaining thyme leaves.
- Take the tomatoes out of the oven and top them with the breadcrumb mixture. Bake the gratin uncovered for 10 minutes. Serve.
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