Ingredients with Measurements:
- 6 large ripe tomatoes, sliced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon dried basil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the heavy cream, grated Parmesan cheese, minced garlic, dried basil, salt, and pepper.
3. Spread a thin layer of olive oil on the bottom of the baking dish.
4. Arrange the sliced tomatoes in a single layer in the baking dish.
5. Pour the cream mixture over the tomatoes, making sure to cover them completely.
6. Sprinkle the breadcrumbs evenly over the top of the cream mixture.
7. Drizzle the remaining olive oil over the breadcrumbs.
8. Bake for 35-40 minutes or until the top is golden brown and the tomatoes are tender.
9. Let the tomato gratin cool for 5-10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 325
- Fat: 25g
- Carbohydrates: 15g
- Protein: 12g
- Sodium: 540mg
- Sugar: 6g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- Add sliced onions or bell peppers to the tomato gratin for extra flavor.
- Use different herbs such as thyme or oregano instead of basil.
- Add cooked bacon or ham for a meaty version of the tomato gratin.
Tips and tricks:
- Use ripe tomatoes for the best flavor and texture.
- Make sure to cover the tomatoes completely with the cream mixture to prevent them from drying out.
- If the top of the gratin is browning too quickly, cover it with foil and continue baking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tomato gratin, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tomato gratin in the baking dish for a rustic look.
- Garnish with fresh basil leaves or chopped parsley.
Garnishes:
- Fresh basil leaves
- Chopped parsley
Pairings:
- Serve the tomato gratin with a green salad or roasted vegetables.
- Pair with a glass of red wine such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the tomato gratin is too watery, drain the sliced tomatoes on paper towels before arranging them in the baking dish.
- If the top of the gratin is not browning enough, broil it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use a food thermometer to ensure that the internal temperature of the gratin reaches 165°F (74°C) to prevent foodborne illness.
Food history:
- Tomato gratin is a classic French dish that originated in the Provence region.
Flavor profiles:
- Creamy
- Tomatoey
- Cheesy
- Garlicky
- Herby
Serving suggestions:
- Serve the tomato gratin as a main dish or as a side dish for a dinner party.
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Region: French