Ingredients with Measurements:
- 4 medium-sized tomatoes, sliced
- 1/2 cup Queso Roncal cheese, grated
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Special equipment needed:
- Baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the breadcrumbs, olive oil, salt, black pepper, dried oregano, and dried basil. Mix well.
3. In a baking dish, arrange the sliced tomatoes in a single layer.
4. Sprinkle the grated Queso Roncal cheese over the tomatoes.
5. Top the cheese with the breadcrumb mixture.
6. Bake the gratin in the preheated oven for 25-30 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
7. Remove the gratin from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 170
- Total fat: 11g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 300mg
- Total carbohydrates: 13g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 6g
Substitutions for ingredients:
- Queso Roncal cheese can be substituted with any hard cheese such as Parmesan, Pecorino Romano, or Asiago.
Variations:
- Add sliced onions or garlic to the tomato layer for extra flavor.
- Use fresh herbs instead of dried herbs for a more vibrant taste.
- Add a layer of cooked pasta or rice to make the gratin more filling.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- Make sure to evenly distribute the cheese and breadcrumb mixture over the tomatoes.
- Cover the gratin with foil for the first 15 minutes of baking to prevent the breadcrumbs from burning.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs or a sprinkle of paprika for added color.
Garnishes:
- Fresh herbs such as basil or parsley
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the breadcrumbs are not browning, increase the oven temperature to 400°F for the last 5-10 minutes of baking.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before slicing.
- Store any leftover gratin in the refrigerator and consume within 3 days.
Food history:
- Queso Roncal is a hard cheese made from raw sheep's milk in the Roncal Valley of Navarra, Spain. It has been produced for centuries and is known for its nutty and slightly sweet flavor.
Flavor profiles:
- Queso Roncal cheese has a nutty and slightly sweet flavor that pairs well with the acidity of the tomatoes.
Serving suggestions:
- Serve the gratin as a side dish or appetizer.
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Region: Spanish