Wednesday, August 29, 2012

Recipe repeat: tomato gratin

I have already shared this recipe with you, but I thought I should share it again. If you have an abundance of tomatoes from your garden (like we do!) than you're probably looking for recipes like this one:

2-3 large tomatoes
2 T fresh chopped basil
1 c bread crumbs
1 grated garlic clove
1/3 c grated parmesan cheese
2 T olive oil

Preheat oven to 450. Slice tomatoes 1/2" thick and arrange in a lightly oiled baking dish (any 8" or 9" dish works). Sprinkle generously with salt and pepper. Add chopped basil.

If you have bread you are trying to get rid of, you can make bread crumbs, and it's worth the extra effort (I use this bread crumb recipe all the time) but store-bought panko bread crumbs work just fine too.

Pulse bread in food processor. Heat olive oil in pan, add garlic clove, cooking for one minute. Add bread crumbs (fresh or store-bought). Cook for 3-4 minutes (less for store-bought) and remove from heat. Stir in parmesan cheese.

Top tomatoes with the bread crumb mixture. Cover loosely with foil and bake for 25-30 minutes until cooked through. Let stand for 5 minutes before serving.

Also, this recipe works well with zucchini too!

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