Tomato Gratin

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Low-Carb Vegetarian Low-Calorie

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If you've been shying away from gratins because they tend to be heavy, you need to try our Tomato Gratin. First, sweet, plump tomato slices are layered with herby fresh basil, salt and pepper. After baking and becoming almost melty, the tomatoes are topped with nutty whole-grain breadcrumbs seasoned with briny cheese that become toasty and crisp, providing an extra layer of texture to this dish. Read on to discover tips and tricks, like what to substitute some of the ingredients with to make this dish your own.

Tips from the EatingWell Test Kitchen

Use a rimmed baking sheet for toasting the bread. For easy cleanup and keeping baking sheets in tip-top shape, always line them with foil before each use.
You can double this recipe, but it's best to use two smaller baking dishes rather than combining the ingredients into a large one. This ensures the middle of the gratin gets cooked while the edges don't burn.
You can make this recipe ahead—it's excellent on the second day. Just heat before serving. For the best flavor and texture, we wouldn't store it for longer than two days.

Nutrition Notes

Regardless of the type, tomatoes offer a wealth of nutrition. We love them for their fiber and antioxidants. Did you know they're also loaded with vitamins A and C? All this goodness helps reduce the risk of heart disease and cancer—and even your skin may benefit. And cooking tomatoes can make the antioxidants in them more available for your body to use.
Whole-grain bread has a fiber advantage over refined white bread since it's made by grinding down the entire kernel of grain. Bread made from refined flour comes from grain that was stripped of its outer coverings, and therefore most of its nutrients, since vitamins, minerals, antioxidants and fiber live in the outer layers of the kernel.
If you're looking for a small vegetable with big health benefits, garlic is where it's at. This veggie that is used more like a seasoning has been linked to a stronger immune system and healthier blood pressure, cholesterol and blood sugar. And of course, you can't get that distinctive garlic flavor anywhere else!

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Ingredients

4 slices whole-grain bread, torn into quarters
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
4 medium tomatoes, sliced
¼ cup chopped fresh basil
½ teaspoon freshly ground pepper
¼ teaspoon salt

Directions

Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.

Frequently Asked Questions

What kind of tomatoes are best?

The best tomatoes for this gratin are the ones you find the most flavorful. We would choose red slicing tomatoes for a classic flavor. And it doesn't matter if they're heirloom tomatoes or hybrids.
Can you store tomatoes in the fridge?

Yes, you can, but the tomato has to be fully ripe (or even overripe). This will keep your tomato in good condition for a little longer. However, unripened tomatoes in the fridge will never get ripe, and the flavor and texture of the tomato will be compromised. Before using ripe tomatoes from the fridge, though, let them come to room temperature—they'll taste much better.
What can I do with extra breadcrumbs?

With this recipe, you likely won't have leftovers. However, you could make an extra batch for a future tomato harvest from your garden. Homemade breadcrumbs last about 1 week in an airtight container at room temperature. Additionally, they freeze well for up to 3 months—no defrosting necessary.
Can I make breadcrumbs without a food processor?

Absolutely. You can use a blender or immersion blender, or make them the old-fashioned way. Simply place toasted bread in a zip-top bag and gently roll over it all with a rolling pin until you have crumbs. You can buy whole-wheat breadcrumbs in a can, but it's easy to make your own, and it will make the recipe even more flavorful.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

Originally appeared: EatingWell Magazine, July/August 2007

Nutrition Facts (per serving)

105	Calories
4g	Fat
12g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 105
% Daily Value *
Total Carbohydrate 12g	5%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 5g	9%
Total Fat 4g	6%
Saturated Fat 1g	6%
Cholesterol 4mg	1%
Vitamin A 821IU	16%
Vitamin C 12mg	13%
Folate 22mcg	5%
Sodium 267mg	12%
Calcium 83mg	6%
Iron 1mg	4%
Magnesium 26mg	6%
Potassium 263mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.