Recipe: Provençal Cherry Tomato Gratin

From Ina Garten's Barefoot Contessa Foolproof: Recipes You Can Trust

Friday, March 22, 2013

Serves 6

3 pints cherry or grape tomatoes, halved
1 1/2 tablespoons plus 3/4 cup good olive oil
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
3 large garlic cloves, peeled
1⁄3 cup chopped fresh flat-leaf parsley
2 cups coarse bread cubes from a country bread (crusts removed)

Preheat the oven to 400 degrees.

Place the tomatoes in a 9x13-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 ¼ 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.


Reprinted from the book Barefoot Contessa Foolproof copyright © 2012 by Ina Garten.  Photograph copyright © 2012 by Quentin Bacon.  Published by Clarkson Potter, a division of Random House, Inc.


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Comments [2]

sharon from new york

Looks good, always trust Barefoot Contessa....
Making it as addition for Thanksgiving.
despite error on this one.

Nov. 27 2013 07:44 AM
Sam from Manhattan

The ingredient list has a misprint. It's not 3/4 cup of good olive oil, but 1/4 cup. Ina uses lots of delicious fat in most of her recipes, but 3/4s of a cup of oil would be absurd even for her.

Mar. 22 2013 04:26 PM

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