Vegetable gratin recipes often have a crunchy breadcrumb or crouton topping. But summer tomatoes are too gorgeous to hide, so we tucked crusty cubes of bread underneath them instead. Plus, the bread soaks up all the juicy tomato goodness. If you can't find marjoram, fresh basil or oregano makes a good substitute.

Hilary Meyer
Source: EatingWell Magazine, July/August 2017

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Recipe Summary

total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.

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  • Heat oil in a large skillet over medium heat. Add bread and cook, stirring occasionally, until brown and crispy, 6 to 8 minutes.

  • Transfer the bread to a large bowl. Gently stir in cream, 1/4 cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining 1/4 cup cheese.

  • Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.

Tips

Equipment: 9-by-13-inch baking dish

Nutrition Facts

241 calories; protein 8.4g 17% DV; carbohydrates 25.9g 8% DV; exchange other carbs 1.5; dietary fiber 5.3g 21% DV; sugars 7.5g; fat 12g 19% DV; saturated fat 4.3g 22% DV; cholesterol 15.1mg 5% DV; vitamin a iu 1576.9IU 32% DV; vitamin c 23.8mg 40% DV; folate 58.3mcg 15% DV; calcium 73.2mg 7% DV; iron 1.7mg 9% DV; magnesium 53.6mg 19% DV; potassium 519.2mg 15% DV; sodium 387.6mg 16% DV; added sugar 3g.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/08/2019
Love this dish! We have made it 3x already!!! Read More
Rating: 5 stars
08/02/2019
Oh this is soooo good! This has wonderful savory flavors and is a great way to use my abundant beautiful tomatoes and the old bread that I have cubed and put in the freezer all year! A different way to use your fresh tomatoes and very very tasty! Read More
Rating: 5 stars
09/26/2017
We only had two pounds of tomatoes left from the summer bounty so I cut the amount of bread down to 3 cups and used slightly less cream and less cheese. I baked it in an oval piece of stoneware. Wow! This was so good! Easy to make. Worthy of company. Read More
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