Best Tomatoes Gratin Recipes

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POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES



Potato Gratin With Peppers, Onions and Tomatoes image

A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.

Provided by Chef Kate

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup olive oil (divided use)
4 garlic cloves, peeled and minced (divided use)
2 lbs yukon gold potatoes, peeled and sliced 1/8 to 1/16 inch thick (can use White Rose or russet potatoes)
1 yellow pepper, sliced 1/8 inch thick
1 red pepper, sliced 1/8 inch thick
3 large tomatoes, sliced 1/8 inch thick
1 Spanish onion, peeled and sliced 1/8 inch thick
1 1/2 teaspoons coarse salt (divided use)
fresh ground pepper
2 tablespoons fresh oregano (divided use)

Steps:

  • Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
  • Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
  • Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  • Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  • Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
  • Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.

Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5

EGGPLANT AND ROAST TOMATOES GRATIN



Eggplant and Roast Tomatoes Gratin image

Provided by Elaine Louie

Categories     dinner, lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup grated pecorino
1 cup panko (Japanese bread crumbs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 teaspoons minced parsley
1 cup red grape or tear-drop tomatoes
1 cup yellow grape or tear-drop tomatoes
14 basil leaves, roughly chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups tomato puree
5 large garlic cloves, peeled and thinly sliced
2 to 2 1/4 pounds eggplants, peeled and cut into 1-inch cubes
1/3 cup extra virgin olive, plus more for drizzling
1 cup fresh whole milk buffalo mozzarella or other mozzarella cheese, grated or finely chopped

Steps:

  • For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
  • For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
  • Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is 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 olive oil to taste over each serving, if desired.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1116 milligrams, Sugar 15 grams

MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN



Macaroni and Cheese, Tomatoes and Onions Au Gratin image

This is the ultimate comfort food ever. This was my grandma's recipe passed down from my mother to me. Best thing is that it tastes even better reheated. Enjoy !

Provided by carden41

Categories     Macaroni And Cheese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 (1 lb) box long macaroni, uncut
1 (48 ounce) can tomato juice
2 (10 ounce) cans condensed tomato soup
5 big yellow onions
1 (2 lb) package sharp cheddar cheese
salt
pepper
olive oil
1/4 cup milk

Steps:

  • Cook the long macaroni al dente and set aside.
  • Dice the onions or put in food processor until finely chopped.
  • In a large saucepan, heat the olive oil, add the onions and cook until tender.
  • Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend).
  • Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni.
  • Make sure that everything is well coated.
  • Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers).
  • Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it).
  • Bake at 350 for about 45 minutes until bubbly.

TOMATOES AU GRATIN



Tomatoes Au Gratin image

This is a great Make-Ahead dish, ideal for when the hords are coming for dinner.. AND it's super easy to prepare. Bonus! I have listed the recipe as I found it but at ours we prefer extra garlic and TONS of fresh basil.. whooo devine, Guests went back for seconds and thirds...one day I will grab a photo of the inside, so far my guests have been too quick LOL. Posted for RecipeZaar World Tour 2006.

Provided by kiwidutch

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

900 g tomatoes (2 lb)
50 g butter (2 oz) or 50 g margarine, softened (2 oz)
3 garlic cloves, minced
5 ml sugar (1 teaspoon)
20 ml fresh basil, chopped (4 teaspoons)
5 ml sugar (1 teaspoon)
salt
pepper
300 ml cream (10 oz)
50 g dried breadcrumbs (2oz)
25 g parmesan cheese (1 oz)

Steps:

  • Skin the tomatoes by putting them into a bowl, adding boiling water and leaving them for 20 seconds, drain and plunge them into cold water, the skins should come off easily.
  • Slice the tomatoes thinly.
  • Grease a baking dish well with some butter, arrange a layer of tomato slices evenly on the bottom of the dish and then sprinkle with some of the garlic, sugar, basil, salt and pepper.
  • Add a thin layer of cream and repeat with more tomato sllice layers until all ingredients are used.
  • Mix the parmesan cheese and the breadcrumbs together and srinkle over the top.
  • Drizzle any remaining butter over the top.
  • Bake in the oven at 189 C (350 F) for 40 minutes until golden brown.
  • Serve hot.

Nutrition Facts : Calories 238.6, Fat 18.5, SaturatedFat 11.2, Cholesterol 55, Sodium 200.5, Carbohydrate 14.4, Fiber 2.2, Sugar 4.6, Protein 5.6

SCALLOPED TOMATOES AU GRATIN



Scalloped Tomatoes au Gratin image

This recipe comes from the Favorite Recipes of a drill team from Cedar Rapids, Iowa. It is a Czech Recipe, 1963. The recipe is one of many in our collection of cook books. The recipe originally called for 1 pound or 1 quart of tomatoes. Makes a good side dish.

Provided by Barb G.

Categories     Grains

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 slices toast
2 cans tomatoes
1 small onion, chopped fine
1 tablespoon brown sugar or 1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons melted butter
1/4 cup grated cheese (your preference)

Steps:

  • Preheat oven to 375 degree.
  • Cut 3 slices of toast into cubes.
  • Mix tomatoes, chopped onion, sugar, salt and pepper together.
  • Grease a casserole dish.
  • Put in layers starting with cubed toast, then a layer of the tomato mixture, the toast, and then the tomato mixture.
  • Top with the 1 slice of toast.
  • Pour melted butter over the slice of toast.
  • Sprinkle with the cheese.
  • Bake for 20 minutes.

SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME



Summer Squash Gratin with Tomatoes, Parmesan and Fresh Thyme image

Delicious veggie dish with intense flavor. Suitable as a main course for a light meal, or a fantastic summer side dish. A shallow oval gratin dish will give you the best results, but a shallow casserole dish will work as well, just be certain to cook it until the veggies have shrunken and the juices have reduced. Source: Fine Cooking

Provided by Tracy K

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, thinly sliced (14 oz. total)
2 cloves garlic, minced
1 1/4 lbs ripe tomatoes, cored and cut into 1/4 inch slices
3/4 lb zucchini or 3/4 lb other green summer squash, cut into 1/4 inch slices on the bias (about 2 small)
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias (about 2 small)
3 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon coarse salt
1 1/4 cups freshly grated parmigiano-reggiano cheese
fresh ground black pepper

Steps:

  • Preheat oven to 375.
  • To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
  • Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
  • Reduce the heat to medium-low if they're browning too quickly.
  • Add the garlic and sauté until soft and fragrant, 1 to 2 min.
  • Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
  • Let cool.
  • To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
  • In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
  • Reserve half of the cheese for the top of the gratin.
  • Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
  • Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
  • Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
  • Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
  • Season lightly with pepper and the remaining 1/2 tsp.salt.
  • Drizzle the remaining 1-1/2 Tbs.olive oil over all.
  • Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
  • Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
  • Let cool for at least 15 min.before serving.
  • NOTE: You can use any combination of summer squash for this dish.

POTATO GRATIN WITH GOAT CHEESE, TOMATOES, AND OLIVES



Potato Gratin with Goat Cheese, Tomatoes, and Olives image

Provided by Heidi Shinn

Categories     Olive     Potato     Tomato     Side     Bake     Casserole/Gratin     Goat Cheese     Winter     Gourmet     Maryland     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

4 tablespoons olive oil
1 medium onion, chopped fine
1 garlic clove, minced
1 tablespoon dried herbes de Provence*, crumbled
1/4 teaspoon sugar
6 plum tomatoes, chopped
1 beef bouillon cube if desired
1/3 cup Niçoise or other brine-cured black olives, pitted and chopped
2 russet (baking) potatoes (about 1 pound total), scrubbed
3 ounces fresh mild goat cheese, crumbled (about 3/4 cup)
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
*available at specialty foods shops

Steps:

  • Preheat oven to 375°F. Coat bottom and sides of an 11- by 8-inch (6-cup) gratin dish or other shallow baking dish with 1 tablespoon oil.
  • In a heavy skillet cook onion in 2 tablespoons oil over moderately low heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add herbes de Provence, sugar, tomatoes, bouillon cube, and salt and pepper to taste. Cook mixture, covered, stirring occasionally, 20 minutes and stir in olives.
  • Cut potatoes crosswise into 3/4-inch-thick slices and arrange one third in baking dish. Spread half of tomato mixture over potatoes and top with half of goat cheese. Continue layering potatoes, tomato mixture, and goat cheese in same manner, ending with potatoes. Drizzle remaining tablespoon oil over gratin and bake, covered with foil, in middle of oven 40 minutes. Remove foil and bake gratin 20 to 30 minutes more, or until potatoes are very tender. Sprinkle gratin with parsley.

SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES



Sole Gratin With Tomatoes, Capers and Olives image

Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.

Provided by LifeIsGood

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus some extra for the pan and fish
24 ounces sole fillets
kosher salt, to taste
fresh ground black pepper, to taste
14 ounces plum tomatoes, drained
1 small onion, halved and sliced
15 -20 pitted kalamata olives, sliced in half
2 tablespoons capers, drained
1/2 cup flat leaf parsley, coarsely chopped
1/4 cup dried breadcrumbs

Steps:

  • Preheat your oven to 400 degrees F.
  • Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
  • Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
  • Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
  • Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
  • Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.

EASY CAULIFLOWER AND TOMATOES AU GRATIN



Easy Cauliflower and Tomatoes Au Gratin image

Can be made ahead and uses canned tomatoes. From "Cooking For Love" submitted by Susan Nycum. This can be made ahead and it freezes well. If frozen, defrost and reheat at 350 until bubbly.

Provided by Oolala

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium cauliflower, broken into flowerets
1 cup cheddar cheese, grated
2 medium onions, chopped
2 tablespoons parsley, chopped
3 tablespoons butter
1 (1 lb) can tomatoes
1 chicken bouillon cubes or 1 beef bouillon cube
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons breadcrumbs

Steps:

  • Cook cauliflower flowerets until just tender; drain and mix in 3/4 cup of the grated cheese (reserve a 1/4 of a cup of cheese).
  • Brown onions and parsley in butter.
  • Add tomatoes, bouillon cube, sugar, salt, pepper, and breadcrumbs to the onion mixture and simmer 5 minutes.
  • Place half of the tomato mixture in a large casserole.
  • Add cauliflower on top of the tomato mixture.
  • Then add the 1/4 cup of cheese over the cauliflower layer.
  • Bake at 350 degrees F. for 15 minutes or until bubbly.

GARLIC AU GRATIN TOMATOES



Garlic Au Gratin Tomatoes image

You'll likely reach for this recipe when you have a bumper crop of tomatoes. The distinctive taste of garlic nicely enhances sweet juicy tomatoes.-Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

8 medium tomatoes
1-1/2 cups soft bread crumbs
2 to 4 garlic cloves, minced
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil

Steps:

  • Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a 1/2-in.-thick shell. Invert tomatoes onto paper towels to drain. , Meanwhile, in a bowl,combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in a greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400° for 15-20 minutes or until stuffing is lightly browned.

Nutrition Facts :

POTATOES AND TOMATOES AU GRATIN



Potatoes and Tomatoes Au Gratin image

This is really a meal in itself, rich and delicious, and doesn't need anything more than a green salad and beverage of choice.

Provided by evelynathens

Categories     One Dish Meal

Time 55m

Yield 6-8 sidedish servings, 4 serving(s)

Number Of Ingredients 9

12 slices bacon
1 lb potato, peeled thinly sliced, boiled in salted water 8 minutes and drained on paper
2 lbs tomatoes, thinly sliced
1/2 lb cheddar cheese, grated
1/2 cup breadcrumbs
4 tablespoons minced parsley
1 1/2 tablespoons minced chives
butter
1/2 cup cream

Steps:

  • Grill bacon until crisp and crumble.
  • Preheat oven to 375F and butter an earthenware dish.
  • Combine cheese and breadcrumbs, parsley, chives and season (I often add a minced clove of garlic, too).
  • First put a layer using 1/2 of the potatoes, then 1/3 of the tomatoes, sprinkle with 1/2 of cheese and 1/2 of bacon; repeat layering one more time in the same manner; finally, top with remaining tomatoes; drizzle cream over.
  • Bake 40-45 minutes, until tender and browned.

ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE



Roasted Cauliflower Gratin With Tomatoes and Goat Cheese image

Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h20m

Yield Serves 4 to 6

Number Of Ingredients 12

1 medium-size head of cauliflower
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1 (14 8/10-ounce) can chopped tomatoes in juice
1/8 teaspoon cinnamon
1/2 teaspoon coriander seeds, lightly toasted and coarsely ground
2 eggs
2 1/2 ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
2 to 3 teaspoon chopped chives

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
  • Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
  • Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
  • Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
  • Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams

POTATO GRATIN WITH PEPPERS, ONIONS, AND TOMATOES



Potato Gratin With Peppers, Onions, and Tomatoes image

I've saved this recipe for several years and am putting it here for safekeeping so that I can find it again. It sounds yummy. Recipe Source: A PASSION FOR POTATOES by Lydie Marshall

Provided by lazyme

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup olive oil
4 garlic cloves, peeled and minced
2 lbs potatoes (yukon gold, or russet)
1 yellow pepper, sliced 1/8-inch thick
1 red pepper, sliced 1/8-inch thick
3 large tomatoes, sliced 1/8-inch thick
1 Spanish onion, sliced 1/8-inch thick
1 1/2 teaspoons salt
black pepper, freshly ground, to taste
2 tablespoons fresh oregano

Steps:

  • Peel and slice the potatoes 1/8-inch to 1/16-inch thick (6 cups).
  • Preheat the oven to 325 degrees.
  • Dribble 1 tablespoon olive oil into a 2-quart rectangular or oval baking dish 14 x 8 x 2 and scatter 1/4 of the minced garlic over the bottom of the pan.
  • Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion.
  • Sprinkle with salt, freshly ground pepper, garlic, and oregano between each layer.
  • Pour the remaining olive oil over the surface and bake in the oven for 1 1/2 hours, or until fork tender.

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.

EGGPLANT AND TOMATOES AU GRATIN



Eggplant and Tomatoes au Gratin image

Provided by Pierre Franey

Categories     easy, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 slender eggplant about 3 inches in diameter, about 1 pound
4 plum tomatoes, about 1/2 pound, cored
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons olive oil
2 tablespoons finely chopped parsley
2 teaspoons minced garlic
1/4 cup finely chopped onion
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat broiler to high.
  • Trim off and discard ends of eggplant. Cut eggplant into 16 slices of equal thickness. Set aside.
  • Cut each tomato lengthwise into 1/4-inch slices. There should be 16 slices. Sprinkle with salt and pepper.
  • Arrange eggplant slices in one layer on a baking sheet. Brush top of each slice with 1 tablespoon of oil.
  • Sprinkle with salt and pepper.
  • Place eggplant slices under broiler about 4 inches from source of heat. Let broil about 3 minutes and turn slices. Broil about 3 minutes more. Take care that eggplant does not burn.
  • Arrange eggplant and tomato slices in baking dish, slightly overlapping.
  • Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
  • Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
  • Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
  • Adjust oven temperature to 450 degrees. Put vegetables in oven and bake 3 minutes. Serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 7 grams

JOANNE'S SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES



JOANNE'S SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES image

Categories     Fish

Yield 4

Number Of Ingredients 11

1 l/2 lbs. fresh sole, or red snapper
1 tsp salt
1 tsp pepper
1-28 oz can plum tomatoes, drained and chopped
1/3 cup olive oil
1 small onion, diced
1/4 cup pitted calamata olives, chopped
1 tbsp capers, drained
1/2 cup dried breadcrumbs, or panko crumbs
1/2 cup flat leaf parsley, chopped
2 tbsp olive oil

Steps:

  • Preheat oven to 400 F. Lightly oil an oval gratin dish. Season the fillets with salt and pepper, roll them up and place in the gratin dish.Combine the tomatoes, olive oil, onion, olives, capers and 1/4 cup of the parsley. Spoon the tomato mixture over the fish. Combine the breadcrumbs, parsley and the 2 tbsp olive oil. Scatter the crumb mixture over the fish and place in the oven. Cook for about 25 minutes until the breadcrumbs are crispy and brown and the fish is cooked through.

TOMATOES GRATIN



Tomatoes Gratin image

I love this recipe because the tomatoes are available anytime. And the taste of the creamy mozzarella, zesty tomatoes and sharp parmesan will blow you away. Great with bread and a glass of white wine.

Provided by Short n Sweet

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 (14 1/2 ounce) cans whole tomatoes (2 drained)
salt and pepper
3 garlic cloves, minced fine
1 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 cups grated mozzarella cheese
1 cup diced purple onion
1/2 cup diced scallion
1/8 cup fresh parsley, chopped
1/2 cup grated parmesan cheese
1 glass port wine (for the cook)

Steps:

  • Preheat oven to 400°F and layer the ingredients in the order listed in any small dish that is oven safe.
  • Bake for 30-35 minutes and enjoy the wine.
  • Allow to rest about 10 minutes before serving.

Nutrition Facts : Calories 265.8, Fat 13.7, SaturatedFat 7.9, Cholesterol 44.2, Sodium 475.8, Carbohydrate 20.6, Fiber 5.2, Sugar 11.3, Protein 17.9

WHITE BEAN GRATIN WITH CHERRY TOMATOES AND CRISPY BREADCRUMBS



White Bean Gratin With Cherry Tomatoes and Crispy Breadcrumbs image

Make and share this White Bean Gratin With Cherry Tomatoes and Crispy Breadcrumbs recipe from Food.com.

Provided by hectorthebat

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons oil
1 onion
3 garlic cloves
12 tomatoes
800 g cannellini beans
1 tablespoon vinegar
2 tablespoons basil
200 ml stock
2 handfuls breadcrumbs
2 tablespoons parmesan cheese

Steps:

  • Preheat the oven to gas 6, 200C, fan 180°C In a large pan, heat 2 tbsp olive oil. Fry the onions and garlic with some salt and a grind of black pepper for 10 minutes or until soft. Add the tomatoes, drained beans, vinegar, basil and stock, and pour into a baking dish. In a bowl, mix the breadcrumbs with remaining olive oil, Parmesan and some seasoning. Spread the mixture over the beans and bake for 30 minutes, until bubbling and crisp.

Nutrition Facts : Calories 307.1, Fat 8.3, SaturatedFat 1.4, Cholesterol 1.5, Sodium 46.9, Carbohydrate 45.3, Fiber 11.7, Sugar 7.7, Protein 16.1

GRATIN OF RED AND YELLOW PEPPERS AND TOMATOES



Gratin of Red and Yellow Peppers and Tomatoes image

Provided by Ruth Cousineau

Yield Makes 10 to 12 servings

Number Of Ingredients 15

1 1/2 lb red bell peppers (3 large), halved lengthwise
1 1/2 lb yellow bell peppers (3 large), halved lengthwise
5 tablespoons extra-virgin olive oil plus additional for oiling pan
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely grated fresh lemon zest
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3 1/2 cups cubed (1/2-inch) baguette (preferably sourdough; from 1 loaf)
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
4 large yellow tomatoes (2 lb total), cored and each cut crosswise into 5 slices
4 large red tomatoes (2 lb total), cored and each cut crosswise into 5 slices
Special Equipment
a 13- by 9-inch (3- to 31/2-qt) gratin or nonreactive shallow baking dish (see cooks' note, below)

Steps:

  • Preheat broiler.
  • Arrange bell peppers, cut sides down, in a shallow baking pan.
  • Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes.
  • Cover pan tightly with foil and let stand, covered, until cool enough to handle, 10 to 15 minutes. 3Peel peppers and cut lengthwise into 1/2-inch-wide strips.
  • Put oven rack in middle position and preheat oven to 400°F. Lightly oil gratin dish.
  • Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and oil (5 tablespoons) in another bowl.
  • Arrange half of tomatoes in gratin dish, overlapping slices and alternating colors, then spread half of pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat layering with remaining ingredients, ending with bread mixture.
  • Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, covering dish with foil if bread browns too quickly.
  • Cool gratin on a rack to warm or room temperature.

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES



POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES image

Yield svgs

Number Of Ingredients 9

1/3 cup olive oil (divided use)
4 garlic cloves, peeled and minced (divided use)
2 pounds (6 cups) Yukon gold, White Rose or russet potatoes, peeled and sliced 1/8 to 1/16 inch thick
1 yellow pepper, sliced 1/8 inch thick
1 red pepper, sliced 1/8 inch thick
3 large tomatoes, sliced 1/8 inch thick
1 Spanish onion, peeled and sliced 1/8 inch thick
1 1/2 tsps. salt (divided use) fresh ground pepper to taste
2 Tbsps. fresh oregano (divided use)

Steps:

  • 1. Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan. 2. Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion. Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer. 3. Pour the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.

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