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Summer Tomato Gratin Recipe

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This recipe for Summer Tomato Gratin is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbsp extra virgin olive oil
6 ounces crusty baguette cut into ¾ inch cubes about 4cups
3 garlic cloves sliced thin
3 pounds of tomatoes cored and cut into ¾ inch pieces
2 tsp sugar
1 tsp salt
1 tsp pepper
1 ½ ounces parmesan cheese grated ( ¾ cup)
2 Tbsp chopped fresh basil
Directions:
Directions:
Adjust rack to middle position and heat oven to 350º. Heat ¼ cup oil in 12-inch cast iron skillet over medium heat until shimmering. Add bread and stir to coat. Cook, stirring constantly,until bread is browned and toasted, about 5 minutes. Transfer bread to bowl.

Return skillet to low heat and add remaining 2 TBSP oil and garlic. Cook stirring constantly,until garlic is golden about 30 to 60 seconds. Add tomatoes, sugar, salt, and pepper and stir to combine. Increase heat to medium -high and cook, stirring occasionally, until tomatoes have started to break down and have released enough juice to be mostly submerged, 8 to 10 minutes.

Remove skillet from heat and gently stir in 3 cups of bread into completely moistened and evenly distributed. Using spatula press down on bread until completely submerged. Arrange remaining bread evenly over surface pressing to partially submerge. Sprinkle evenly with the parmesan.

Bake until top of gratin is deeply browned tomatoes are bubbling and juice has reduced, 40 to 45 minutes. After 30 minutes run a spatula around edge of skillet to loosen crust. Gratin will weep and jiggle around outer edge but will thicken as it cools.

Remove from oven let stand15 minutes. Sprinkle with fresh basil and serve.
Number Of Servings:
Number Of Servings:
8..

 

 

 

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