Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Bread and Butter
Provencal Cherry Tomato Gratin
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- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 482 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 183
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 482 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Place the tomatoes in a 9 x 13-inch ceramic dish. Add the 1 1/2 tablespoons of olive oil, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and toss together. Spread the tomatoes evenly in the pan.
- Place the garlic, parsley, and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the bread cubes and process until the bread is in crumbs. Add the 1/4 cup of olive oil and pulse a few times to blend. Sprinkle the crumbs evenly over the tomatoes.
- Bake the gratin for 40 to 45 minutes, until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.
