Gratinated Tomatoes with Garlic and Oregano are very simple to prepare. It’s a dish I usually recommend consuming cold, especially during the summer…although hot, they’re not bad at all. Instead of parsley, I use oregano because, in my opinion, the aroma and flavor of this herb give a stronger, typically Mediterranean taste to the tomatoes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 6 vine tomatoes
- 4 tablespoons Breadcrumbs
- 1 tablespoon Oregano
- 3 tablespoons Extra virgin olive oil
- 1 clove Garlic
- to taste salt and pepper
How to prepare Gratinated Tomatoes with Garlic and Oregano
Wash and dry the tomatoes thoroughly, and cut them in half.
Preheat the oven to 356°F.
In a bowl, mix the breadcrumbs, 3 tablespoons of extra virgin olive oil, chopped garlic, oregano, and salt.
If the breadcrumbs are too dry, add another tablespoon of extra virgin olive oil.
Taste and adjust with salt and pepper.
Take a baking tray, place the tomatoes inside, and incise the pulp with a knife.
Using a teaspoon, portion out your mixture onto each tomato.
Bake and cook for about 20/30 minutes in a static oven, or until the breadcrumbs are browned and crispy.
Serve hot or cold.
Notes
Tip: prepare them the night before, so you’ll have a cold side dish for the next day’s lunch. If you like, 5 minutes before turning off the oven, add a handful of pine nuts to your tomatoes.
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