Tomato Gratin
Tomato Gratin combines juicy, ripe tomatoes, fresh basil, toasted chunks of crusty bread, and Parmesan cheese in a simple baked casserole. It’s insanely good!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
1 16-ounce baguette or crusty loaf of bread
1/2 cup extra virgin olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 cup red onion, diced
1 tablespoon fresh garlic, minced
3 pounds fresh garden tomatoes, cored and cut into large one-inch pieces (seeds and skin left in)
1 teaspoon granulated sugar
1 cup Parmesan cheese, grated
8 basil leaves, cut chiffonade (stack, roll and cut strips from one end to the other of the roll)
Instructions
- Preheat oven to 350 degrees F.
- Cut the baguette into one-inch cubes and toss with ¼ cup of the olive oil, one teaspoon of the salt and a half teaspoon of the pepper.
- In a large oven proof skillet over medium high heat, place the cubed bread and toast in the hot pan until browned and crunchy on all sides, about ten minutes.
- Wipe the pan out and add the remaining oil and over medium heat, cook the onion and garlic for two to three minutes or until just starting to brown.
- Add the cut-up tomatoes, remaining teaspoon of salt, remaining half teaspoon of pepper and the granulated sugar and cook for ten minutes letting it bubble uncovered.
- Remove from heat and pour in ¾ of the toasted bread and press into the tomatoes, soaking up the liquid.
- Sprinkle the rest of the bread over the top and then cover with the grated Parmesan cheese.
- Bake 30 minutes then loosen the edges with a rubber spatula then bake ten more minutes.
- The top will be golden and crunchy.
- Let the pan rest for ten minutes, add the basil leaves then serve.
Find it online: https://www.afamilyfeast.com/tomato-gratin/
