Best Tomato Cheddar Gratin Recipes

Mom's Cheddar Zucchini, Tomato, & Onion Gratin image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 6

1 large zucchini (sliced 1/4-inch thick)
2 large tomatoes (sliced 1/4-inch thick)
1 large white (yellow, or sweet onion, sliced 1/4-inch thick)
1 cup grated sharp cheddar cheese
Salt and pepper to taste
Fresh basil for topping/garnish (if desired)

Steps:

Preheat oven to 400 degrees Fahrenheit.
In an 8" x 8" baking dish, lay the zucchini, then the onions, then the tomatoes. Top with a pinch of salt and pepper, then sprinkle the cheddar cheese on top.
Bake uncovered for 30 minutes, or until the vegetables are tender and the cheese melted.
Top with fresh basil if desired and serve.

Tomato Gratin with White Cheddar Breadcrumbs image

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 28-ounce can whole tomatoes, well drained
4 large garlic cloves, minced
3 tablespoons chopped fresh chives
2 tablespoons dry Marsala
1 cup fresh breadcrumbs made from French bread
1 cup grated white cheddar cheese
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 350°F. Mix tomatoes, garlic, 2 1/2 tablespoons chives, and Marsala in bowl to blend; season to taste with salt and pepper. Transfer to 8-inch-diameter gratin dish with 1 1/2-inch-high sides.
Mix breadcrumbs, cheese, and olive oil in large bowl to blend. Season topping to taste with salt and pepper. Sprinkle topping over tomatoes. Bake until juices bubble and topping is golden brown, about 40 minutes. Let stand 10 minutes. Sprinkle with remaining 1/2 tablespoon chives and serve.

Tomato-Cheddar Gratin image

Provided by Food Network Kitchen

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 7

Four 6-inch soft corn tortillas
5 plum tomatoes, halved
1 tablespoon minced garlic
1 teaspoon chopped fresh oregano
Kosher salt and freshly ground black pepper
1/2 cup grated Cheddar
1 tablespoon extra-virgin olive oil

Steps:

Position a rack 5 to 6 inches from the heat source and preheat the broiler.
Put the tortillas in a food processor and pulse until they reach a fine crumb. Sprinkle half the tortilla crumbs evenly in a 1 1/2-quart baking dish. Arrange the tomatoes, cut-side up, over the crumbs. Sprinkle evenly with the garlic, oregano, 1/2 teaspoon salt and a couple turns of pepper. Top with the Cheddar.
Toss the remaining crumbs with the oil in a small bowl; sprinkle over the Cheddar. Broil until the Cheddar is melted and the crumbs are golden, about 10 minutes.