Easy Italian Style Fresh Tomatoes Gratin
Tomatoes Gratin are an easy and tasty side dish, made with vegetables that are the stars of the summer garden: juicy and fragrant, they are super versatile in the kitchen and full of beneficial properties. In this recipe, they are emptied and stuffed with a mixture of minced pulp, breadcrumbs, parsley, capers, garlic and anchovy fillets, for a Mediterranean-flavored variant that will win over all your guests.
Excellent for a family lunch, for a dinner on the terrace with friends and for any other light meal, Tomatoes Gratin can also be served during brunch time time, accompanied by a glass of chilled prosecco.
What Are Tomatoes Gratin?
Tomato gratin, or pomodori gratinati, is a classic Italian dish that showcases the simplicity and richness of Mediterranean flavors. It typically features ripe tomatoes that are halved, hollowed out, and filled with a savory mixture, then baked until golden and crispy on top, creating a delightful contrast between the tender tomato flesh and the crunchy topping.
The origins of tomato gratin can be traced back to the southern regions of Italy, where sun-ripened tomatoes are abundant, and traditional cuisine emphasizes fresh, local ingredients. The dish embodies the Italian culinary philosophy of making the most of simple, seasonal produce. Over time, tomato gratin has become a beloved side dish or appetizer, celebrated for its balance of flavors and textures, and its versatility in pairing with various meals.
Tips for The Best Tomatoes Gratin
- Once cut, remove the pulp and leave the tomatoes to rest upside down for half an hour: this will be enough time before stuffing them and putting them in the oven until the surface is golden and crispy.
- For a vegan version, simply remove the anchovies and, if you like, add a generous spoonful of nutritional yeast flakes, to give them the right flavor; if you want to make them vegetarian, you can replace them with cubes of sweet provola, fiordilatte, caciocavallo or fontina.
- If you like, you can add your favorite ingredients, such as Taggiasca olives, dried tomatoes, crumbled cruschi peppers, or replace the anchovies with canned tuna. Instead of parsley, you can flavor the filling with mint or basil leaves.
- Fresh breadcrumbs made from stale bread work best for this recipe, providing a coarser texture that crisps up nicely. When mixing with the other ingredients, make sure the mixture is well-seasoned. You can adjust the amount of garlic, parsley, and anchovies to taste, depending on how bold you want the flavors.
- A drizzle of good-quality olive oil before baking helps the breadcrumbs crisp up beautifully and adds a rich flavor. If you want an extra golden crust, you can also sprinkle a bit of grated Parmesan on top.
- The fan setting ensures that the tomatoes cook evenly and the breadcrumb topping gets uniformly crispy. Switching to the grill function at the end of cooking gives you that perfect golden finish.
Gratin Vs. Casserole
A gratin typically involves a shallow dish where ingredients are layered and topped with a crust, often made of breadcrumbs, cheese, or both, that turns golden and crispy when baked. The focus is on the crunchy topping, which contrasts with the tender, usually thinly sliced, ingredients beneath. Gratin dishes often highlight a single vegetable, such as potatoes or tomatoes.
A casserole, on the other hand, refers to a deeper, more substantial dish that combines a variety of ingredients—often including proteins, vegetables, grains, and a creamy sauce—baked together. The topping, if any, is secondary to the mix of ingredients inside, and the dish often prioritizes heartiness and comfort over texture contrast.
What Are the Best Tomatoes For This Recipe?
The important thing is to choose sweet tomatoes, at the right level of ripeness, preferring the round bunch ones, the right size to accommodate the filling.
Can I Make The Filling Even Without a Blender?
Of course! Simply chop the ingredients finely by hand or use a mortar and pestle to combine them. This method may result in a slightly coarser texture, but it will still be delicious and flavorful. Just make sure to mince the garlic, anchovies, and parsley well for even distribution.
What Else Can I Add to Enrich The Tomatoes?
To enrich your tomato gratin, you can add ingredients like grated Parmesan or Pecorino cheese for a savory depth, or finely chopped olives for a briny kick. Fresh herbs like basil or thyme can enhance the flavor profile, while a sprinkle of toasted pine nuts adds a pleasant crunch. For extra richness, consider mixing some finely diced pancetta or bacon into the breadcrumb filling.
What Can I Serve These With?
Serve them alongside grilled meats or roasted chicken for a hearty meal, or with a fresh green salad and crusty bread for a lighter option. They also complement pasta dishes, especially those with a simple olive oil or garlic-based sauce. For a vegetarian spread, consider pairing them with a quinoa salad or a stuffed portobello mushroom.
Can I Make These Ahead?
Of course! You can prepare the tomatoes up to the point of stuffing them with the breadcrumb mixture, then cover and refrigerate them for up to a day. When you're ready to serve, simply bring them to room temperature and bake as directed. This makes them a convenient option for entertaining or meal prep.
Can I Freeze These?
Sadly, no, as freezing can cause the tomatoes to become watery and lose their texture, resulting in a less appealing dish when reheated. For best results, it's recommended to prepare and bake them fresh, or store them in the refrigerator for up to a day before baking.
Some More Summery Tomatoes Recipes
Burst Tomato Burrata Spaghetti
Cherry Tomatoes and Olives Focaccia
How to Store Tomatoes Gratin
Tomatoes Gratin can be stored in the refrigerator, well covered with cling film, for a maximum of 1 day.
Ingredients
How to Make Tomatoes Gratin
Choose tomatoes of similar size, remove the stalks and rinse the vegetables well under running water.
Choose tomatoes of similar size, remove the stalks and rinse the vegetables well under running water.
Cut each tomato in half.
Cut each tomato in half.
Scoop out the pulp with a teaspoon, and set it aside in a bowl.
Scoop out the pulp with a teaspoon, and set it aside in a bowl.
Turn each tomato shell upside down onto a sheet of paper towels, and let them dry for at least 30 minutes.
Turn each tomato shell upside down onto a sheet of paper towels, and let them dry for at least 30 minutes.
Meanwhile, prepare the filling: collect the stale bread crumbs in the mixer and blend them coarsely, then add 3-4 pieces of pulp kept aside.
Meanwhile, prepare the filling: collect the stale bread crumbs in the mixer and blend them coarsely, then add 3-4 pieces of pulp kept aside.
Also add the sprig of parsley.
Also add the sprig of parsley.
Pour the anchovies and the desalted capers, a pinch of salt and a peeled clove of garlic.
Pour the anchovies and the desalted capers, a pinch of salt and a peeled clove of garlic.
Blend everything for a few moments, until you obtain a well-blended mixture.
Blend everything for a few moments, until you obtain a well-blended mixture.
Season each tomato with a pinch of salt, then fill the cavities with a generous spoonful of breadcrumbs.
Season each tomato with a pinch of salt, then fill the cavities with a generous spoonful of breadcrumbs.
Place each tomato on a baking sheet lined with parchment paper.
Place each tomato on a baking sheet lined with parchment paper.
Season the tomatoes with a drizzle of oil, then cook them in a fan oven preheated to 374°F (190°C) for 20 minutes: after this time, set the grill function and leave the surface to brown for another 2-3 minutes.
Season the tomatoes with a drizzle of oil, then cook them in a fan oven preheated to 374°F (190°C) for 20 minutes: after this time, set the grill function and leave the surface to brown for another 2-3 minutes.
Enjoy!
Enjoy!
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