Provencal Cherry Tomato Gratin

Name: Provencal Cherry Tomato Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8
Cuisine: French
Ingredients: 3 pt cherry or grape tomatoes, halved; 1 1/2 Tbsp good olive oil; 1/4 c good olive oil; 1 tsp dried thyme; kosher salt and freshly ground pepper; 3 clove garlic, peeled (large); 1/3 c chopped fresh flat leaf parsley; 2 c coarse bread cubes from a country bread (crusts removed)

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By judy wellington
@cordonbleu

Recipe from Ina Garten

Rating:

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Comments:

1 Comment

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 pt

cherry or grape tomatoes, halved
1 1/2 Tbsp

good olive oil
1/4 c

good olive oil
1 tsp

dried thyme
·

kosher salt and freshly ground pepper
3 clove

garlic, peeled (large)
1/3 c

chopped fresh flat leaf parsley
2 c

coarse bread cubes from a country bread (crusts removed)
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How to Make Provencal Cherry Tomato Gratin

Step-by-Step

preheat oven to 400 degrees.
Place the tomatoes in a 9 x 13 ceramic dish and add the 1 1/2 T olive oil, thyme, 1 tsp. salt and 1/2 tsp. pepper and toss together. Spread this mixture evenly in the pan.
Place the garlic, parsley and 1/2 tsp salt in the bowl of a food processer fitted with a steel blade and process until the garlic is finely shopped. Add the bread cubvs 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 40-45 minutes until the crumbs are golden and the tomato juices are bubbling. Serve hot or warm.

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