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Tomatoes au gratin

by Christina Julia

Tomatoes au gratin

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 900g/2lb tomatoes
  • 50g/2oz butter, softened
  • 3 garlic cloves, chopped
  • 1 teaspoon sugar
  • 4 teaspoons chopped fresh basil
  • 300ml/10fl oz double cream
  • 50g/2oz dried breadcrumbs
  • 25g/1oz Parmesan cheese, freshly grated
  • salt and freshly ground black pepper


  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Put the tomatoes in a bowl of just-boiled water, and leave for
    30 seconds. Peel off the skin and thinly slice the flesh.
  • Brush the inside of an ovenproof dish liberally with some of the butter.
  • Arrange a layer of tomato slices in the bottom of the dish, then sprinkle
    with a little of the garlic, sugar and basil. Season with salt and pepper.
    Pour over a thin layer of cream. Repeat these layers until all the
    ingredients have been used.
  • Mix the breadcrumbs and Parmesan together, then sprinkle over the top
    of the tomatoes and cream. Dot with the remaining butter.
  • Bake in the oven for 20–30 minutes until the topping is golden brown.
    Serve hot.

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