PROVENCAL TOMATO AND SQUASH GRATIN

PROVENCAL TOMATO AND SQUASH GRATIN image

Yield 4 servings

Number Of Ingredients 11

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2 pounds tomatoes
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
1/2 medium or 1 small onion
1/2 pound summer squash, 1/2 inch dice
Salt and freshly ground black pepper to taste
2 teapoons fresh thyme or 1 teaspoon dried
1 cup cooked rice
3 eggs
2 oz. Gruyere cheese, grated (1/2 cup)
1-2 tablespoons slivered fresh basil

Steps:

1. Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat to oven to 375 degrees. Oil a 2 quart gratin or baking dish. 2. Heat 1 tablespoon olive oil in a large, heavy and nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly, and cook, stirring often, until tomatoes have cooked down and are fragrant, about 10-15 minutes. Stir in the rice and remove from the heat. 3. Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste and the cheese and combine well. Scrape into the gratin dish. 4. Cover the top of the gratin with the remaining tomtatoes in a single layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned, and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes. Sprinkile the basil on the top. Serve hot, warm, or at room temperature. Advance preparation: The vegetables can be cooked through step 2 several hours before you make the gratin. They can be held in the pan on the top of the stove or refrigerated overnight. The finished gratin keeps well for 3 or 4 days.