Baked Gratin Tomatoes are easy to prepare and really delicious. Made just today for lunch, and they were a big hit!
They are a light and appetizing side dish that allows you to enjoy tomatoes in a different way.
We are, in fact, used to considering them only as an integral part of a sauce, but tomatoes are a food capable of enhancing every meal.
To ensure perfect baked gratin tomatoes, choose beautiful round cluster tomatoes that present excellently once stuffed.
You’ll only need a few ingredients to bring a tasty dish to the table: round, meaty cluster tomatoes, breadcrumbs, and various herbs.
Of course, the ingredients can be customized based on your tastes or those available at home.
In this case, the tomatoes are left whole and filled with a breadcrumb mixture that becomes crunchy and fragrant during cooking, but if you prefer, you can also choose to slice them and layer them in the baking dish.
The flavor will always be guaranteed, whether you eat them hot or cold, as a vegetable supplement for your office lunch, for example.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 290.89 (Kcal)
- Carbohydrates 31.77 (g) of which sugars 4.97 (g)
- Proteins 10.95 (g)
- Fat 14.26 (g) of which saturated 4.92 (g)of which unsaturated 1.51 (g)
- Fibers 3.78 (g)
- Sodium 1,314.16 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Gratin Tomatoes
- 4 tomatoes (cluster)
- 4.6 oz stale bread
- 1.4 oz pecorino
- 1.4 oz parmigiano
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- 6 fillets anchovies in oil
- to taste pepper
- 1 tsp pickled capers
- to taste breadcrumbs
- to taste aromatic herbs (oregano, thyme, basil, rosemary, chives)
- chili pepper (optional)
Tools
- Bowl
- Baking Dish
- Mixer
Steps for Baked Gratin Tomatoes
Wash the tomatoes, remove the top from each, and scoop out the inside to form a cavity. Season each tomato with a pinch of salt, invert it on the cutting board, and let it rest for 20 minutes.
(Be careful not to pierce or damage the outer part).
Collect the tomato juice and chopped pulp in a small bowl.
(If necessary, chop the tomato pulp first, especially if it is very dense).
Meanwhile, prepare the filling: in the mixer, chop the stale bread with fresh aromatic herbs, the garlic clove, Parmigiano, Pecorino, anchovies, capers, chili pepper, and two tablespoons of extra virgin olive oil.
Mix carefully and adjust with salt and pepper.
Fill the tomatoes with the filling using a spoon.
Be generous and stuff them very well.
Place the tomatoes in the baking dish greased with a tablespoon of oil, and drizzle them with more oil.
Bake in a preheated oven, fan mode at 392°F (200°C) for about 25/30 minutes.
Remove from the oven and serve!
Enjoy your meal!
Tips
They are a very versatile dish and can be enjoyed as a starter or as a side dish. They can be served hot, freshly made, with a slightly crispy gratin, or cold.
They keep for 1 day.
Store them in the fridge in a food container with an airtight seal and decide on the spot whether to heat them in the oven, in a pan, or in an air fryer, or to enjoy them cold.
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