Best Tomato Parmesan Gratin Recipes

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TOMATO GRATIN



Tomato Gratin image

Categories     Cheese     Dairy     Tomato     Side     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Basil     Summer     Gourmet

Number Of Ingredients 6

2 large tomatoes (preferably beefsteak), sliced 1/2 inch thick
2 tablespoons finely chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 1/4 cups coarse fresh bread crumbs from a baguette
1/3 cup grated parmesan

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.

LA ROMANA TOMATOES GRATIN



La Romana Tomatoes Gratin image

Provided by Sandra Lee

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 5

4 medium tomatoes, cut in 1/2
2 tablespoons butter, melted
1 teaspoon crushed garlic, (recommended: Christopher Ranch)
1/4 cup shredded Parmesan
Salt and freshly ground black pepper

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.

PROVENCAL CHERRY TOMATO GRATIN



Provencal Cherry Tomato Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

3 pints cherry or grape tomatoes, halved
1 1/2 tablespoons plus 1/4 cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
1/3 cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread

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 PARMESAN GRATIN



TOMATO PARMESAN GRATIN image

When I saw this recipe I immediately thought of another old-time recipe I haven't made in years, only it calls for mozzarella cheese, not Parmesan. This one promises to be just as delicious and couldn't be simpler to make! Recipe & Photo: http://krogercincinnati.mywebgrocer.com/

Provided by Ellen Bales @Starwriter

Categories     Vegetables

Number Of Ingredients 5

2 cup(s) store brand home-style cheese and garlic croutons, divided
2 can(s) (14.5 oz.ea.) stewed tomatoes, drained
1 tablespoon(s) dried thyme
3 tablespoon(s) store brand extra-virgin olive oil, divided
1/2 cup(s) (2 oz.) grated parmesan cheese

Steps:

  • Place the croutons in a re-sealable plastic bag; crush to a coarse crumb. Combine the tomatoes, 1/2 of the croutons, thyme, and 1 Tbsp. olive oil. Toss gently and spoon evenly into a 1-1/2 to 2-quart baking dish that has been sprayed with cooking spray.
  • Toss together the remaining crushed croutons, Parmesan cheese, and 2 Tbsp. oil in a small bowl. Sprinkle crouton mixture over the tomatoes.
  • Bake in a preheated 425-degree oven for about 18 minutes or until top is golden brown.

TOMATO GRATIN



Tomato Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

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

TOMATO GRATIN



Tomato Gratin image

This recipe uses sourdough bread along with the tomatoes and crumbled goat cheese or feta cheese. This dish can be baked and served immediately or assembled and refrigerated overnight before baking.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

8 slices sourdough bread, toasted
2 1/2 lbs large ripe tomatoes, cut into 1/4 inch slices
1/2 teaspoon fresh garlic, minced
1/4 cup fresh chives, snipped
1/2 teaspoon salt
ground black pepper
4 ounces soft fresh goat cheese (or crumbled feta cheese)
1 tablespoon olive oil
2 1/2 tablespoons parmesan cheese, grated

Steps:

  • Heat the oven to 350 degrees. Lightly coat a shallow 2-quart baking dish with olive oil or cooking spray.
  • Arrange 4 slices of bread over the bottom of the baking dish, tearing to fit. Top with half the tomato slices. Sprinkle the garlic over the tomatoes, then sprinkle with half the chives. Season with salt and pepper. Crumble the goat cheese or feta over the chives and drizzle with half of the oil. Top with remaining bread slices, pressing firmly to fit. Arrange remaining tomato slices on top, then sprinkle with the remaining chives, the parmesan cheese, and additional pepper to taste. Drizzle with remaining 1 1/2 teaspoons oil. Bake for 40-45 minutes or until the cheese on top is golden and the tomatoes are soft.

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