Tomato Gratin-Pomodori Gratinati
This baked Tomato Gratin-Pomodori Gratinati recipe is a classic Italian casserole and a delicious way to feed your kids with healthy ingredients! This hearty vegetarian recipe can be served as a side dish or a main course, and is a great way to feed a crowd without much fuss. This is one summer casserole recipe you won't want to miss!
- 8 medium tomatoes we used round vine ripened
- tomato pulp reserved from tomatoes
- 1 clove garlic
- 1 cup bread crumbs
- 1/2 cup bread just the inside of a good bread
- 2 Tbsp fresh parsley
- 2 Tbsp fresh basil
- 1/4 cup extra-virgin olive oil
PREPPING THE TOMATOES
Slice the tomatoes in half. Carefully scoop out the tomatoes pulp making sure you don’t puncture the tomatoes. Reserve the pulp in a small bowl.
Sprinkle a pinch of salt into the scooped out tomatoes. Line a rack with paper towels (or a baking pan)and place the tomatoes upside down (salted side down)on top of the paper towel to let the drain while you prep the stuffing.
PREPARING THE STUFFING
In a food processor or a blender, add some of the tomato pulp (about 1/2 cup of just the pulp, not the seeds). Add in the garlic, parsley leaves, basil, and 4 Tbsp of the olive oil. Give it a pulse until it’s smooth. Add in the bread crumbs and bread (I had a sourdough loaf and used the inside of this really great bread). Add salt to taste (I added about 2 tsps).
Line your baking dish with parchment paper. Drizzle a little olive oil in the parchment paper. Place the tomatoes in the dish and fill them with the stuffing. Drizzle the gratin stuffing of each tomato with a little more olive oil.
BAKE TOMATO GRATIN
Preheat oven to 350° Cover the baking dish with foil and place in the heated oven. Bake the tomato gratin for 30 mins. Remove the foil paper and bake about another 10 minutes. Serve warm or at room temperature.
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