This tomato gratin is neither loaded with cream and tons of cheese, nor is it mushy or liquidy. It’s slightly blistered tomatoes that still retain the pop, intermingled with crispy baguette cubes. All this is generously doused with olive oil, fresh herbs and light shavings of parmesan before going in the oven. The sights before and after baking are so refreshing and inviting, and the result is addictive deliciousness. This could be your time to introduce gratin into the holiday season. Let me tell you how… For those of you who are blessed to have a garden, this might already be the end of the tomato season. It must be so great just going out in your backyard and plucking these beautiful luscious tomatoes when they are in bounty. If some of you still have those last few beauties, try this gratin as a farewell to summertime tomatoes. Luckily, nice cherry tomatoes are available throughout the year, so we never have to wait till the sunshine time of the year. I love them so much I have compiled a list of my 25 favorite cherry tomato recipes. I feel everyone would have a refreshing change this holiday season if you present your family and friends with this colorful gratin, instead of the usual cream laden casseroles. I like the fact that it takes so little time to make this happen. It’s a breeze to whip this up, when there is so much hectic holiday cooking happening in your kitchen.
What is Gratin?
Gratin, or au gratin, is a French invention that could be very broad and flexible. Usually it is characterized by something baked in a shallow dish and topped with something that crisps up after scorching in the broiler or hot oven. This could be cheese or buttery breadcrumbs or just plain bread pieces. This technique is thought to have originated in Provence. The word “gratin” comes from the French verb “gratiner”, meaning to broil, as well as “gratter”, meaning to scratch or scrape. The ingredients for gratin mostly include cream, grated cheese, breadcrumbs or bread cubes, or a combination of all. You can make Gratins out of everything and anything. Hardy vegetables like potatoes, cauliflower and squash are most common and traditional. There are also chicken and seafood gratins, pasta and rice gratins, and those made with softer vegetables like tomato, zucchini, eggplant or spinach. They can be heavy and hearty thanks to cream and cheese, or lighter with just a few shavings of cheese, or just topped with toasty breadcrumbs. Maybe your sweet potato casserole or apple crumbles could be termed sweet gratins too… 🙂 How about your favorite mac and cheese? If it has some crusty bread crumb topping, yes, it’s officially a gratin… Hmm. Anyways, let’s talk about this easy and quick tomato gratin today. We are going to make it look pretty by using those colorful cherry tomatoes. This would be great with heirloom tomatoes too, just cut them into quarters.
All you need is a few simple things
Cherry tomatoes – We are using multi colored, but just plain cherry or grape tomatoes will do too.Bread cubes – That day old baguette you have on the counter is perfect.Garlic – Thinly sliced.Fresh herbs – Now this is flexible. Whatever you can lay your hands on. Basil, oregano, thyme and parsley. All or some would make this so addictive.Parmesan cheeseExtra virgin olive oilSaltPepper
Quick and easy cherry tomato gratin
Before I start with the process, let me tell you that it’s very flexible and can be made according to your mood on any particular day. You want it more garlicky, add an extra one or two garlic cloves. Experiment with different herbs. Make it more or less cheesy. It will always turn out great. Preheat the oven to 375°F. Cut the baguette into 1 inch cubes. Mix the bread cubes and whole cherry tomatoes with a good splash of extra virgin olive oil, along with salt, pepper, chopped fresh herbs (we used good amounts of fresh basil, oregano, thyme and parsley) and sliced garlic. I mix with my hands so everything is coated well. Transfer this into your gratin dish. This dish could be any shallow casserole dish or oven proof shallow cast iron pan. Give a light shaving of parmesan and that’s it. Pop it in the oven uncovered for 25-30 minutes, till the tomatoes start blistering and the bread cubes turn toasty. That’s it… Time to take it out and ogle and admire your dish till it cools down enough to pop those tomatoes in your mouth. When they burst, the flavors are so addictive. Those crusty toasty bread cubes are perfect to sop up the juices from the tomatoes as they pop.
Some variations
This cherry tomato gratin… it happens when you take something simple and keep it simple. Yet it turn out wow-worthy! This would be your perfect side dish or part of an hors d’oeuvre buffet for the upcoming holiday. But that doesn’t mean you can’t try it first to see how easy this Mediterranean style dish is to make. We love to show you pretty and gorgeous food that can be so easy and quick in everyday life. Pin or bookmark this recipe and subscribe to GypsyPlate for a lot of holiday food in the next couple of months… Can’t wait to end 2020 with some festive air. Take care and be safe!
Cherry Tomato Gratin, on my Gypsy Plate… enjoy!
These other great appetizers will look great on your spread! Baked Brie with Nuts and HoneyTortellini Pasta SaladSpanish Spinach with Chick PeasButternut Squash BlossomSauerkraut BallsOlive TapenadeGarlic Butter Steak BitesMoutabal (Eggplant Dip)Shrimp Remoulade
