- Thread starter
- Staff
- #1
Just tried this Jacques Pepin Recipe and it turned out well. I have some notes at the bottom as what I might do differently next time.
Sliced Tomato Gratin
Recipe from Heart & Soul in the Kitchen by Jacques Pépin.
Serves 4
2 pounds large ripe tomatoes
3 tablespoons olive oil
2 cups diced (1/2-inch) baguette or country bread
2/3 cup sliced shallots
1/3 cup sliced garlic
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees.
Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish. Sprinkle with 2 tablespoons of the oil.
Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture.
Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serve.
NOTES:
I'd dice the tomatoes and cut the onions into smaller pieces (chopped or grated).
Sliced Tomato Gratin
Recipe from Heart & Soul in the Kitchen by Jacques Pépin.
Serves 4
2 pounds large ripe tomatoes
3 tablespoons olive oil
2 cups diced (1/2-inch) baguette or country bread
2/3 cup sliced shallots
1/3 cup sliced garlic
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees.
Cut the tomatoes into 1/2-inch slices and arrange the slices in a 6- to 8-cup gratin dish. Sprinkle with 2 tablespoons of the oil.
Combine the bread, shallots, garlic, thyme, and the remaining 1 tablespoon oil in a bowl and mix well. Sprinkle the salt and pepper on the tomatoes and top with the bread mixture.
Bake for about 25 minutes, until the tomatoes are browned on top and cooked. Serve.
NOTES:
I'd dice the tomatoes and cut the onions into smaller pieces (chopped or grated).