Herbed Tomato Gratin

Herbed Tomato Gratin

1 Review
From: EatingWell Magazine, July/August 2017

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.

Ingredients 8 servings

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  • 3 tablespoons extra-virgin olive oil
  • 4 cups crusty whole-grain bread cubes ( ½-inch)
  • ⅓ cup heavy cream
  • ½ cup finely shredded Pecorino Romano cheese, divided
  • 2 tablespoons chopped fresh marjoram, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tablespoon sherry vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 pounds medium heirloom tomatoes, sliced ¼ inch thick

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.
  2. Heat oil in a large skillet over medium heat. Add bread and cook, stirring occasionally, until brown and crispy, 6 to 8 minutes.
  3. Transfer the bread to a large bowl. Gently stir in cream, ¼ cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining ¼ cup cheese.
  4. Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.
  • Equipment: 9-by-13-inch baking dish

Nutrition information

  • Serving size: 1 cup
  • Per serving: 241 calories; 12 g fat(4 g sat); 5 g fiber; 26 g carbohydrates; 8 g protein; 58 mcg folate; 15 mg cholesterol; 7 g sugars; 3 g added sugars; 1,577 IU vitamin A; 24 mg vitamin C; 73 mg calcium; 2 mg iron; 388 mg sodium; 519 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ vegetable, 2 fat

Reviews 1

September 26, 2017
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By: DF Sacramento
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.
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