TOMATOES GRATINEE
Mixing shredded potato into the topping gives this dish a tasty, crunchy crust.
Provided by Martha Stewart
Categories Casserole Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Slice and discard the stem and top of each tomato; arrange the tomatoes in a baking dish. Season with salt and pepper, and drizzle with olive oil.
- Combine grated cheese and garlic in a small bowl. Peel potato, and grate on the large holes of the box grater. Squeeze out moisture, and toss with cheese mixture. Season with nutmeg, and sprinkle mixture over tomatoes, creating an even covering.
- Place in oven, and bake until tomatoes are soft and crust is golden and crisp, 20 to 25 minutes, depending on the tomatoes' ripeness. Remove from oven, and serve.
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
TOMATOES GRATIN
I love this recipe because the tomatoes are available anytime. And the taste of the creamy mozzarella, zesty tomatoes and sharp parmesan will blow you away. Great with bread and a glass of white wine.
Provided by Short n Sweet
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F and layer the ingredients in the order listed in any small dish that is oven safe.
- Bake for 30-35 minutes and enjoy the wine.
- Allow to rest about 10 minutes before serving.
Nutrition Facts : Calories 265.8, Fat 13.7, SaturatedFat 7.9, Cholesterol 44.2, Sodium 475.8, Carbohydrate 20.6, Fiber 5.2, Sugar 11.3, Protein 17.9
TOMATOES AU GRATIN
This is a great Make-Ahead dish, ideal for when the hords are coming for dinner.. AND it's super easy to prepare. Bonus! I have listed the recipe as I found it but at ours we prefer extra garlic and TONS of fresh basil.. whooo devine, Guests went back for seconds and thirds...one day I will grab a photo of the inside, so far my guests have been too quick LOL. Posted for RecipeZaar World Tour 2006.
Provided by kiwidutch
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Skin the tomatoes by putting them into a bowl, adding boiling water and leaving them for 20 seconds, drain and plunge them into cold water, the skins should come off easily.
- Slice the tomatoes thinly.
- Grease a baking dish well with some butter, arrange a layer of tomato slices evenly on the bottom of the dish and then sprinkle with some of the garlic, sugar, basil, salt and pepper.
- Add a thin layer of cream and repeat with more tomato sllice layers until all ingredients are used.
- Mix the parmesan cheese and the breadcrumbs together and srinkle over the top.
- Drizzle any remaining butter over the top.
- Bake in the oven at 189 C (350 F) for 40 minutes until golden brown.
- Serve hot.
Nutrition Facts : Calories 238.6, Fat 18.5, SaturatedFat 11.2, Cholesterol 55, Sodium 200.5, Carbohydrate 14.4, Fiber 2.2, Sugar 4.6, Protein 5.6
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
Categories Cheese Dairy Tomato Side Bake Vegetarian Quick & Easy Casserole/Gratin Parmesan Basil Summer Gourmet
Number Of Ingredients 6
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.
SUMMER TOMATO GRATIN
When you bake tomatoes for a very long time, as you do here, they become quite sweet.
Provided by Martha Rose Shulman
Categories casseroles, one pot, side dish
Time 1h30m
Yield Serves four
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a 2-quart gratin or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, pepper and a small sprinkle of sugar.
- Toss together the bread crumbs, parsley and olive oil. Spread over the tomatoes in an even layer. Place in the oven, and bake for 1 to 1 1/2 hours, until the juices are thick and syrupy and the top is golden. Remove from the oven, and allow to cool for at least 15 minutes before serving.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 7 grams
GARLIC AU GRATIN TOMATOES
You'll likely reach for this recipe when you have a bumper crop of tomatoes. The distinctive taste of garlic nicely enhances sweet juicy tomatoes.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a 1/2-in.-thick shell. Invert tomatoes onto paper towels to drain. , Meanwhile, in a bowl,combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in a greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400° for 15-20 minutes or until stuffing is lightly browned.
Nutrition Facts :
GRATIN OF EGGS AND TOMATO
Provided by Jacques Pepin
Categories brunch, main course
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place eggs in boiling water to cover. Bring water back to a boil and boil eggs very gently for 10 minutes. Drain, and cool in ice water until eggs are completely cold. Peel eggs, and cut each into 6 wedges. Arrange wedges in a 6- to 8-cup gratin dish.
- Preheat oven to 400 degrees. Heat oil in a skillet until hot but not smoking. Add onions and saute them for 4 to 5 minutes. Add garlic, thyme and salt. Crush tomatoes and add them with their juice to the skillet. Bring mixture to a boil, and boil gently, covered, for 4 minutes. Add pepper.
- Pour onion and tomato mixture over eggs in the gratin dish, and sprinkle cheese on top. Place gratin dish in the oven for 10 minutes if the eggs and sauce are warm, or 20 minutes if they are cold. Then, run the dish under a hot broiler for 2 to 3 minutes to brown the top. Serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 18 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 776 milligrams, Sugar 8 grams, TransFat 0 grams
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4/5 (1)Total Time 30 minsCategory Healthy Vegetarian Memorial Day RecipesCalories 105 per serving
- Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
- Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
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