HEIRLOOM TOMATO AND PECORINO GRATIN
Provided by Geoffrey Zakarian
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top.
- Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. 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
ROASTED TOMATO AND EGGPLANT GRATIN
Steps:
- For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
- For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
- Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
- Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.
HEIRLOOM TOMATO GRATIN
Make and share this Heirloom Tomato Gratin recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- You'll need a shallow 2- to 2 1/2-quart baking or gratin dish.
- Vigorously rub inside of dish with garlic, discard garlic.
- Brush dish with 1 T oil to coat.
- Heat 1 1/2 T oil in large skillet over medium low heat.
- Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned.
- Remove from heat, stir in orange zest and juice, honey and 1 1/2 t thyme.
- Scatter half over bottom of prepared dish; top with half of the tomatoes and season with half the salt and pepper.
- Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.
- Mix bread crumbs, cheese and remaining 1/2 T oil and 1 1/2 t thyme until crumbs are evenly moistened.
- Sprinkle over tomatoes.
- Bake 20-24 minutes until crumbs are golden and juices bubble.
- Serve hot or warm.
Nutrition Facts : Calories 167.1, Fat 5.6, SaturatedFat 0.9, Sodium 167.9, Carbohydrate 26, Fiber 3.4, Sugar 8.3, Protein 4.7
HEIRLOOM TOMATO GRATIN
This simple heirloom tomato gratin makes a lovely dish. Use red tomatoes and yellow tomatoes if you don't have heirloom tomatoes. The recipe comes from the Family Circle Magazine.
Provided by Barb G.
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Place tomato slices on paper towels; sprinkle with 1/2 teaspoon of the salt and let stand for 15 minutes,pat dry with paper towels.
- Coat a 2-quart oval baking dish with 1 teaspoon of the olive oil; sprinkle 1 tablespoon of the bread crumbs over the bottom of baking dish.
- Place 1/2 the tomato slices in prepared baking dish(on top of the bread crumb), overlapping if necessary; season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Sprinkle 1 teaspoon of the olive oil, 1 tablespoon of the oregano, and 1 teaspoon of the thyme over the top; TUCK in the garlic and sprinkle the remaining 2 tablespoons bread crumbs over the top.
- Place the remaining tomato slices in the dish and season with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; sprinkle remaining olive oil, oregano and thyme over the tomatoes.
- Bake in 450 degree oven for 30 minutes; scatter Parmesan cheese on top; bake an additional 10 minutes; remove gratin from oven and let stand for 10 minutes before serving, enjoy.
Nutrition Facts : Calories 76.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 385.1, Carbohydrate 8.2, Fiber 1.8, Sugar 3.5, Protein 3.3
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.
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HERBED TOMATO GRATIN - EATINGWELL
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Ratings 4Calories 241 per serving
- Preheat oven to 400 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.
- Heat oil in a large skillet over medium heat. Add bread and cook, stirring occasionally, until brown and crispy, 6 to 8 minutes.
- Transfer the bread to a large bowl. Gently stir in cream, 1/4 cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining 1/4 cup cheese.
- Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.
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