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Tomato Gratin

July/August 2007

Your rating: None Average: 4 (30 votes)

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.



READER'S COMMENT:
"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!!! "
Tomato Gratin Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 4 slices whole-grain bread, torn into quarters
  • 1 tablespoon minced garlic
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 medium tomatoes, sliced
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt

Preparation

  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.

Nutrition

Per serving: 128 calories; 4 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 303 mg sodium; 255 mg potassium.

Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1/2 fat


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