LA ROMANA TOMATOES GRATIN
Steps:
- Preheat oven to 450 degrees F.
- Place tomato halves on foil lined baking sheet and set aside.
- In a small bowl, combine melted butter, garlic, and shredded Parmesan.
- Season tomato halves with salt and freshly ground black pepper. Spoon the butter and cheese mixture over the tomatoes. Roast tomatoes in preheated oven for 10 to 12 minutes or until golden brown.
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.
ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
- Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
- Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
- Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
- Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams
JULIA CHILD'S PROVENçAL POTATO GRATIN
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
- In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
- In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
- If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
- Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 814 milligrams, Sugar 7 grams
AU GRATIN GARLIC POTATOES
Cream cheese and a can of cheese soup turn ordinary sliced potatoes into a rich side dish that's perfect accompaniment to almost any meal. -Tonya Vowels, Vine Grove, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 6h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth. , Place the potatoes and onion in a 3-qt. slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. If desired, sprinkle with paprika.
Nutrition Facts : Calories 206 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 386mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
GARLIC POTATOES GRATIN
An unbelievable rich twist on au gratin potatoes, this casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, this dish does not save well (leftovers tend to separate and become oily), so eat up! Wonderful with a ham dinner.
Provided by Lisa Ramos
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- In the prepared dish layer 1/2 of the potatoes, 1/2 of the cheese, then the remaining potatoes.
- Melt the butter in a small skillet over medium heat. Saute garlic until fragrant and golden brown; pour over potatoes.
- Combine cream, salt and pepper; pour evenly over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 75 minutes. Serve immediately.
Nutrition Facts : Calories 394 calories, Carbohydrate 29.5 g, Cholesterol 96.8 mg, Fat 26.9 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 16.8 g, Sodium 523.9 mg, Sugar 2.5 g
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
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BAKED SLICED TOMATO GRATIN WITH PARMESAN BREADCRUMBS
From justalittlebitofbacon.com
5/5 (7)Total Time 35 minsCategory Side DishCalories 250 per serving
- 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.
FRESH TOMATO AU GRATIN - A FAMILY FEAST®
From afamilyfeast.com
Reviews 24Estimated Reading Time 4 minsServings 6-8Total Time 6 hrs 30 mins
- About 4-6 hours before baking (or overnight), place the cut up tomatoes in a colander or strainer over a bowl and sprinkle generously with the salt. Stir to combine. Allow the tomatoes to drain their liquid, stirring occasionally and gently pressing down on the tomatoes (use a large spoon or a small flat bowl to press the tomatoes against the sieve but not too hard that you mash them), until the tomatoes are very well drained. Blot with a paper towel if necessary to remove extra moisture or squeeze in paper towels.
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