Best Provencal Cherry Tomato Gratin Recipes

Provencal Cherry Tomato Gratin image

Provided by Ina Garten

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.

Provencal Cherry Tomato Gratin image

Provided by judy wellington

Categories Vegetables

Time 1h5m

Number Of Ingredients 8

3 pt cherry or grape tomatoes, halved
1 1/2 Tbsp good olive oil
1/4 c good olive oil
1 tsp dried thyme
kosher salt and freshly ground pepper
3 clove garlic, peeled (large)
1/3 c chopped fresh flat leaf parsley
2 c coarse bread cubes from a country bread (crusts removed)

Steps:

1. preheat oven to 400 degrees.
2. Place the tomatoes in a 9 x 13 ceramic dish and add the 1 1/2 T olive oil, thyme, 1 tsp. salt and 1/2 tsp. pepper and toss together. Spread this mixture evenly in the pan.
3. Place the garlic, parsley and 1/2 tsp salt in the bowl of a food processer fitted with a steel blade and process until the garlic is finely shopped. Add the bread cubvs 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.
4. Bake the gratin for 40-45 minutes until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

PROVENCAL CHERRY TOMATO GRATIN image

Categories Vegetable

Yield 6

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 (crusts removed)

Steps:

Preheat the oven to 400 degrees Place the tomatoes in a 9 x 13 inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme and 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 - 45 minutes, until the crumbs are golden and the tomato juice are bubbling. Serve hot or warm.