Recipe Detail

Provencal Cherry Tomato Gratin

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Number of Servings:


  1. 3 pints - Cherry or Grape Tomatoes halved
  2. 1 1/2 tablespoons - Extra Virgin Olive Oil
  3. 3/4 cups - Extra Virgin Olive Oil
  4. 1 teaspoons - Dried Thyme
  5. 1 1/2 teaspoons - Kosher Salt
  6. 1/2 teaspoons - Freshly Ground Black Pepper
  7. 3 cloves - Garlic
  8. 1/3 cups - Fresh Flat-Leaf Parsley chopped
  9. 2 cups - Coarse Bread Cubes crusts removed


1. Preheat oven to 400 degrees. Place tomatoes in 9x13-inch ceramic dish. Add 1½ tablespoons oil, thyme, 1 teaspoon salt and pepper. Toss together. Spread tomatoes evenly in pan.

2. Place garlic, parsley and ½ teaspoon salt in food processor fitted with steel blade. Process until garlic is finely chopped. Add bread cubes and process until bread is in crumbs. Add ¾ cup oil and pulse a few times to blend. Sprinkle crumbs evenly over tomatoes.

3. Bake gratin until crumbs are golden and tomato juices are bubbling, 40-45 minutes. Serve hot or warm.


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