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Thursday, October 24 2013 14: 39

Gratin tomatoes

Written by Azdora
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Gratin tomatoes Gratin tomatoes

Tomatoes Gratin (or tomatoes au gratin) are the boundary that, almost always, is proposed in restaurants Romagna from the traditional menu. I'm a big classic that even azdòre prepare the Sunday roast together.

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
35 min. € 5

What is needed
Ingredient Quantity
ripe and firm tomatoes n. 8
bread crumbs gr. 30
parmesan gr. 30
parsley 1 forelock
garlic 1 clove
salt, pepper, extra virgin olive oil qb


  • Wliminare pèomodori from the stem and wash them well.
  • Cut them into two parts horizontally.
  • Emptying them of the central part of the pulp, and start grooving to the center.
  • Clean and wash the parsley.
  • Peel and wash garlic.
  • Chop garlic and parsley.
  • Chop the pulp extracted centrally from the tomatoes.
  • In a bowl, pour the bread crumbs and mix with the grated Parmesan cheese.
  • Add the chopped tomatoes and the garlic and parsley.
  • Season with salt, pepper, olive oil and mix well. YOU can get the breading for the gratin.


  • Light the 170 ° oven.
  • Line a baking tray, containing the tomatoes in a single layer with parchment paper soaked and squeezed.
  • Arrange the means tomatoes with the cut facing up.
  • Season with salt and pepper and drizzle with oil.
  • Fill the cavity formed in each half tomato, following extraction of the central pulp, with the compound for the breading.
  • Dust the surface of each tomato half with more bread crumbs and Parmesan cheese.
  • Flush again with the oil.
  • Add a little water on the bottom of the pan and bake.
  • Check the cooking moving the tomatoes occasionally to prevent sticking, and if the background is too dry, keep wet with water.
  • The tomatoes are cooked after 30 - 35 minutes.
  • When cooked, put the oven on grill position for a few minutes until it forms a golden crust on the breading.

Bed 7024 times Last modified on Friday, October 25 2013 16: 19