Post by Catbatty on Jun 17, 2022 13:03:19 GMT -5
Tomatoes, real ones...I can't wait. Here is a recipe I want to try, but I may sub whole-wheat bread and knowing me, it won't be spicy enough for me so perhaps some extra spices and herbs and more garlic. But look how easy this appears to be. 
Catbatty
* Exported from MasterCook *
Heirloom Tomato Gratin
Recipe By :Farms & Foods of Ohio, by Marilou K. Suszko, page 89
Serving Size : 8 Preparation Time :0:00
Categories : Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GRATIN MIXTURE:
3 slices soft white bread -- torn into pieces
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon zest
1 clove garlic -- minced
FILLING:
2 tablespoons extra-virgin olive oil -- (plus extra)
1 tablespoon unsalted butter
1 large sweet onion -- sliced thinly
6 large meaty tomatoes -- cut into 1/2-inch slices and then cut in half
2 tablespoons fresh chopped thyme
Salt
Freshly-ground black pepper
1/2 cup freshly-grated Parmesan cheese
Preheat oven to 400°F.
To prepare the gratin mixture, place the torn bread, oil, lemon zest, and garlic in a food processor and process into fine crumbs. Set aside.
Heat the olive oil and butter in a large skillet until the butter is melted. Add the onion and sauté on high heat for about 5 minutes. Reduce the heat to medium-low and continue to cook until the onions are soft and brown, 15-20 minutes.
Remove from the heat and set aside.
Brush a heavy gratin dish or a rectangular baking dish with oil, and dust with a couple tablespoons of the gratin mixture. Spread the caramelized onions on the bottom. Tightly layer the tomato slices in the baking dish. Sprinkle with chopped thyme, salt, pepper, and cheese. Spread the remaining gratin mixture on the top and drizzle with a little olive oil.
Bake uncovered, for 35-40 minutes or until the tomatoes are soft and the bread crumbs are golden and toasty.
Serves: 8
Source:
"Farms & Foods of Ohio: From Garden Gate to Dinner Plate"
Copyright:
"Hippocrene Books (2007); ISBN: 978-0781811729"
- - - - - - - - - - - - - - - - - - -
NOTES : This recipe depends on the taste of the tomatoes, so for the most impact in flavor try sticking to one variety--Brandywine or Goldie are good choices.
Catbatty
* Exported from MasterCook *
Heirloom Tomato Gratin
Recipe By :Farms & Foods of Ohio, by Marilou K. Suszko, page 89
Serving Size : 8 Preparation Time :0:00
Categories : Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GRATIN MIXTURE:
3 slices soft white bread -- torn into pieces
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon zest
1 clove garlic -- minced
FILLING:
2 tablespoons extra-virgin olive oil -- (plus extra)
1 tablespoon unsalted butter
1 large sweet onion -- sliced thinly
6 large meaty tomatoes -- cut into 1/2-inch slices and then cut in half
2 tablespoons fresh chopped thyme
Salt
Freshly-ground black pepper
1/2 cup freshly-grated Parmesan cheese
Preheat oven to 400°F.
To prepare the gratin mixture, place the torn bread, oil, lemon zest, and garlic in a food processor and process into fine crumbs. Set aside.
Heat the olive oil and butter in a large skillet until the butter is melted. Add the onion and sauté on high heat for about 5 minutes. Reduce the heat to medium-low and continue to cook until the onions are soft and brown, 15-20 minutes.
Remove from the heat and set aside.
Brush a heavy gratin dish or a rectangular baking dish with oil, and dust with a couple tablespoons of the gratin mixture. Spread the caramelized onions on the bottom. Tightly layer the tomato slices in the baking dish. Sprinkle with chopped thyme, salt, pepper, and cheese. Spread the remaining gratin mixture on the top and drizzle with a little olive oil.
Bake uncovered, for 35-40 minutes or until the tomatoes are soft and the bread crumbs are golden and toasty.
Serves: 8
Source:
"Farms & Foods of Ohio: From Garden Gate to Dinner Plate"
Copyright:
"Hippocrene Books (2007); ISBN: 978-0781811729"
- - - - - - - - - - - - - - - - - - -
NOTES : This recipe depends on the taste of the tomatoes, so for the most impact in flavor try sticking to one variety--Brandywine or Goldie are good choices.
