Tomato Gratin

Tomato Gratin

4 Reviews
From: EatingWell Magazine, July/August 2007

A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned—but it needn't be heavy. This one has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 slices whole-grain bread, torn into quarters
  • 1 tablespoon minced garlic
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 medium tomatoes, sliced
  • ¼ cup chopped fresh basil
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
  2. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
  3. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 104 calories; 4 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 4 g protein; 22 mcg folate; 4 mg cholesterol; 3 g sugars; 0 g added sugars; 821 IU vitamin A; 12 mg vitamin C; 83 mg calcium; 1 mg iron; 266 mg sodium; 263 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, ½ fat

Reviews 4

June 19, 2016
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By: EatingWell User
Crumbs were a problem Not sure what I did wrong? Will try again. Pros: Still was very tasty. My guests loved it Cons: Didn't bake up like a crumble
October 14, 2014
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By: EatingWell User
Not so hot Neither my husband nor I thought this was worth it. We won't make again.
March 15, 2012
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By: EatingWell User
Oven temp too high for browning bread crumbs! This is a tasty recipe for tomatoes, but 450 degrees is too hot for browning the bread crumbs, especially if you're using good whole grain bread crumbs, which burn in less than 3 minutes at 450 degrees. Brown at 300 or 350 and then turn up the temp to 450. If your tomatoes are juicy, drain on paper towels before layering in baking dish. We'll try the recipe again with temp adjustments and with whatever herb we have at hand, basil, cilantro, arugula, or mint.
May 09, 2010
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By: EatingWell User
This recipe is easy and tastes great, especially for those cool spring days where you crave tomatoes and basil but still need to wait until the summer to harvest your own!!!
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